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.
For more soup recipes try out these on Dom in the Kitchen
Eat and of course, enjoy!
