[dropcap style=”font-size: 60px; color: #00adef;”] I[/dropcap]’ve always loved mushroom soup. And this creamy mushroom, leek & spinach soup is no exception!
In fact I love it more than regular mushroom soup because this version contains some green veggies.
I don’t feel right if I don’t get some greens with every meal.
This version with spinach ticks all the boxes.
Creamy, earthy mushroomness, the good-for-you-greeness of spinach and the crunch of macadamia.
I’ve used leeks here but onions will work just as well.
Creamy Mushroom & Spinach Soup
- 2 large leeks
- 500 g (1lb) mushrooms, sliced
- 3 cups chicken or veg stock
- 250 g (8oz) frozen spinach, defrosted
- 4-6 tablespoons double (heavy) cream + extra to serve
- 50 g (2oz) roast macadamias or other nuts, chopped
- Wash leeks and slice discarding the dark green tops but using the white and pale green stems.
Heat a medium saucepan on a medium heat. Add a good few tablespoons olive oil and the sliced leeks. Cook covered, stirring now and then for about 10 minutes or until leeks are soft but not browned. If they start to brown, add a splash of water and turn the heat down a little.
Add sliced mushrooms and stock and bring to the boil. Simmer rapidly with the lid off until the mushrooms are tender. About 15 minutes.
- Remove soup from the heat and puree using your stick blender.
Return the pan to a medium high heat. Squeeze spinach dry and add to the pot with the cream. Stir well and allow to warm back to a simmer. Taste and season with salt and pepper as needed.
To serve divide hot soup between two bowls. Drizzle over a little extra virgin olive oil and a little swirl of cream. Finish with the nuts.
WINE MATCH: A big buttery Chardonnay.
NET CARBS: 31g / serve
Mushroom, Leek & Spinach Soup Variations & Substitutions
short on time – skip the leeks.
Keto / ultra low carb – Try this Tuscan Greens Soup instead.
dairy-free – replace cream with almond butter or use more extra virgin olive oil at the end.
more substantial (carb lovers) – crusty bread, cooked rice, cooked quinoa, or cooked short pasta added after pureeing.
more substantial (low carb) – more macadamias, more extra virgin olive oil, more mushrooms. Or serve with Almond Breads.
Low FODMAP – Try this Tuscan Greens Soup instead.
different vegetables – leeks = onions. Spinach = any greens such as kale, collards, chard, silverbeet, mustard greens. If using fresh greens add sliced greens to the pot with the mushrooms so they have time to cook. Mushrooms = extra leeks, extra greens, broccoli, cauliflower, zucchini, eggplant.
different nuts – any roast nuts will work here. Macadamias add a lovely creaminess. My next pick would be walnuts or almonds.
nut-free – replace with a bigger drizzle of extra virgin olive oil. Or use croutons or pan fried chickpeas.
Yes! Just cook as per the recipe but keep the nuts separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer and finish with the nuts.
More Simple Soup Recipes
- Creamy Cabbage & Almond Soup
- Tuscan Greens Soup
- Roast Cauli Soup with Bacon & Blue Cheese
- Mushroom Soup with Brown Butter Walnuts & Crispy Sage
- Chunky Cauli & Sausage Soup
- Spicy Roast Eggplant & Harissa Soup
- Turkish Cauliflower & Yoghurt Soup
- Yuuummy Spiced Tomato Soup
- No-Cry Roast Onion Soup
Have fun in the kitchen!