Mushroom Spinach Soup with Chickpea Croutons
A creamy, hearty mushroom spinach soup with garlic, onions, potatoes, and a crispy chickpea topping. Cozy, flavorful, and perfect for winter.
Servings 4
Calories 431kcal
Ingredients
- 3 Tbsp olive oil divided
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup vegetable stock
- 2 cups warm water
- 7 oz Portobello mushrooms chopped
- 1 medium potato peeled and cubed
- 7 oz heavy cream (double cream)
- 2 cups baby spinach rough chopped
- Sea salt and black pepper to taste
- 1 cup canned chickpeas drained, rinsed and lightly patted dry
- 2 Tbsp olive oil
Instructions
- Heat 2 tablespoons olive oil in a large saucepan or stock pot over medium-high heat. Add the onion and garlic, and sauté for 4-5 minutes, stirring frequently, until the onion becomes soft and translucent.
- Add vegetable stock, water, mushrooms, and potatoes.
- Bring to a boil. Reduce heat to medium and boil for 10 minutes until potatoes are soft.*
- Add a spoonful of the hot liquid to the heavy cream to temper it** before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
- Add spinach and simmer for 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
- To make chickpea croutons, heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add chickpeas and cook until crispy, stirring occasionally.
- To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!
Notes
- * Time to cook will vary based on the size of the potato cubes.
- **This is to prevent curdling.
Nutrition
Calories: 431kcal | Carbohydrates: 23g | Protein: 6g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 384mg | Potassium: 641mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2269IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 2mg