• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

Spinach and Mushroom Soup

28 December 2021 by Dominic Franks

Spinach and Mushroom Soup

So the big day is over and we’ve all over-indulged but if you’re anything like me you’ll still have quite a lot of random vegetables in the fridge.  That’s where this Spinach and Mushroom Soup comes in.  It’s a wonderful blend of vegetables and with the added kick of spinach it’s also wonderfully healthy.  Which is exactly what we need right now… oh and not a touch of left-overs anywhere in site.  For us, this is the perfect winter warmer for these chilly nights too.

There’s an assortment of veg in here that I love, each one adding it’s own flavour profile, even if it’s in a subtle way.  If there’s anything you don’t like just leave it out, road what you do like. The best thing is that this soup is ridiculously quick and easy to make so you can get that wonderful flavour in 3o mins!

  • a little butter and olive oil
  • 3 banana shallots – finely chopped
  • 1/2 fennel bulb – finely chopped
  • 2 stalks celery – finely chopped
  • 1 carrot – finely chopped
  • one large clove of garlic – finely grated or crushed
  • 1 sprig of fresh rosemary – chopped
  • 500g mushrooms – chopped (I used 300g chestnut and 200g mini portobello)
  • 200g baby spinach
  • 1 litre of good quality vegetable stock – I like kallo organic stock
  • salt and pepper
  • a little blanco truffle oil to garnish – try this stuff from Pomora it is amazing!

Place your pan on a medium heat, add some olive oil and a little butter and let it gently melt.

Throw in the onions, fennel, carrots and celery and let them sauté gently for about 5 mins until they begin to soften, then stir in the garlic and chopped herbs and let them sweat for a further 4 mins.

Stir in the mushrooms, place the lid on and let everything sweat gently for another 5 mins.

Add the stock and the baby spinach and let it all simmer for about 10 mins, then turn off the heat and let the soup cool down by half.  Roughly 20 minutes.

Blend the whole thing together, then serve with a dash of truffle oil.

Spinach and Mushroom Soup

For more soup recipes try out these on Dom in the Kitchen

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: healthy, healthy eats, soup, spinach and mushroom soup, vegetables, vegetarian

Previous Post: « pear and amaretto steamed sponge pudding
Next Post: New Years Honey and Citrus Cake »
Related Posts with Thumbnails

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital