Cream of spinach and mushroom soup

A simple and delicious recipe that can be made in a Vitamix (or any high speed blender) in 5 minutes. Super creamy and healthy…

If you don’t have a high speed blender, you can blend all the ingredients and simmer slowly on the stove.

Ingredients:

This following is for two servings.

  • 2 cups of baby spinach
  • 200g mushrooms (any kind – button/chestnut/closed cup all work well)
  • Small cube of ginger (leave the skin on)
  • 1 clove of garlic (leave the skin on)
  • 1/2 an onion (leave the skin on) – or 2 spring onions
  • 1/2 teaspoon of dry herbs (any you like – I highly recommend Sage or Rosemary)
  • 150 ml fresh water
  • Handful of cashew nuts (around 10-15 cashew nuts)
  • Pink Himalayan salt to taste
  • Black pepper to taste
  • Dry parsley for garnish

Recipe:

  1. Add all the ingredients to the blender (excluding the parsley)
  2. Slowly bring the blender up to full speed
  3. Run blender on full speed for 5 minutes
  4. Sever the soup in a bowl of your choice
  5. Garnish with the dry parsley
  6. Enjoy!

Notes:

  • Can replace the cashew nuts with seeds such as sunflower (or omit them completely if you can’t have them or are happy to have a less creamy soup)
  • Can add more water for a thinner consistency
  • If you don’t have a high speed blender, you can blend all the ingredients and simmer slowly on the stove

2 thoughts on “Cream of spinach and mushroom soup

  1. This is a super recipe as a pick-me-up, a starter or a main! The nutrition just bursts through! Very creamy with the ginger giving just the right amount of kick! Honestly, try this!!

    Liked by 1 person

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