Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter or extra-virgin olive oil
- 1¼pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½pound shallots, finely diced
- 1tablespoon tomato paste
- 2teaspoons chopped fresh thyme leaves
- 1½teaspoons ground cumin
- 1teaspoon ground coriander
- ¾teaspoon ground cinnamon
- Pinch ground allspice
- 2½teaspoons kosher salt, more to taste
- 1teaspoon black pepper
- 5ounces baby spinach
- Fresh lime juice, to taste
- Plain yogurt, for serving (optional)
Nutritional analysis per serving (6 servings)
169 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Step 2
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Step 3
Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Step 4
Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Private Notes
Comments
I'm confused, the caption above calls this a "hearty, chunky soup," as the photo confirms.
Then the recipe says to puree the whole thing with an immersion blender.
I guess you can go either way.
This made a great foundation for wonderful soup. I started first with some bits of bacon that I had left over, substituted a whole sweet onion for the shallots, added a clove of chopped garlic, and then all the fresh mushrooms chopped, then the wonderful spices, followed with 5 cups of chicken broth (instead of water) and egg pasta noodles. Just before taking from the stove, added the fresh spinach! It was delicious, and my husband loved it! I especially loved all the amt. of mushrooms .
very delicious. I don't have an immersion blender and left it the way it was -- chunky (and it looked just like the picture). I would argue for not processing it.
Tasty!!! I noticed this recipe didn't include garlic after I added my usual garlic but I think it only made it better. I did use the immersion blender very briefly but left it chunky. I topped with some baked tofu I seasoned with zaatar spice and a big dollop of Greek yogurt. I might have also sprinkled parmesano reggiano because I love cheese 😅
Not sure why this gets such rave reviews. Made according to recipe but subbed chicken stock. Very flavorful but the texture is off putting.
Great soup. Made today. Deglazed batch 2 of mushrooms with 1/2cup of red wine. And added 1/2c of French lentils for protein at the water stage. Everything else as instructed. My vegetarian wife said - this is a keeper. (But we might leave the cinnamon out next time - a little too sweet).