Looking for a quick and easy recipe to warm your soul on a chilly evening? This Mushroom, Spinach, and Potato Soup is the perfect solution for everyday cooks seeking a comforting and nutritious meal.
I can’t think of anything I enjoy more on a cool evening than a warm bowl of soup–especially when it is homemade, and can be put together quickly and easily. It is food that warms the soul.
This hearty soup combines earthy flavors and comforting ingredients, making it my go-to recipe for busy weeknights. The crunchy chickpeas on top are a delightful twist that adds texture and flavor, replacing traditional croutons. Perfectly satisfying and incredibly easy to whip up, this soup is bound to become a favorite in your home, as it is in mine.
If you are looking for other great soups, give these a try:
Tomato Fennel Soup
New England Clam Chowder
Italian Wedding Soup
Choosing the Right Mushrooms
Mushrooms can really elevate the flavor of your dishes, especially in soups. For this soup, Portobello mushrooms are an excellent choice due to their rich, meaty texture and robust flavor. However, selecting the right mushrooms is crucial to ensure your soup turns out delicious.
Portobello mushrooms are known for their large caps, dense texture, and deep, earthy flavor, making them perfect for hearty soups. They absorb flavors well and provide a satisfying bite, enhancing the overall richness of the dish.
How to Pick the Freshest Portobellos
Visual Inspection: Look for mushrooms that have a deep brown color and a smooth, firm cap. Avoid any that appear shriveled, slimy, or have dark spots, as these are indicators of aging or spoilage.
Check the Gills: The gills on the underside of the mushroom cap should be a rich brown color and not too dry. If the gills are turning black or appear too wet, it’s best to steer clear of those mushrooms.
Feel for Firmness: Fresh Portobello mushrooms should feel firm and heavy for their size. Gently press the cap; it should not feel spongy or soft, which can indicate that it is past its prime.
Smell: Fresh mushrooms have a pleasant, earthy aroma. If they have a sour or off-putting smell, it’s a sign that they are no longer fresh.
Size Matters: Portobello mushrooms can vary in size, so choose the size that works best for your recipe. Larger caps are great for a substantial bite, while smaller ones can provide a more delicate texture.
Packaging: If purchasing pre-packaged Portobello mushrooms, ensure that the packaging is intact, dry, and free from any moisture, which can lead to spoilage.
If you are a big fan of mushrooms, you won’t want to miss this recipe for Easy Stuffed Mushrooms.
Mushroom, Spinach, and Potato Soup with Crispy Chickpeas
Ingredients:
7 oz Portobello mushrooms (chopped)
2 cup baby spinach (roughly chopped)
1 large potato (peeled, cubed)
1 onion (diced)
1 cup chickpeas (drained, rinsed)
7 oz heavy cream
1 cup vegetable stock
2 cup warm water
2 garlic cloves (minced)
5 tbsp olive oil (divided)
salt & pepper (to taste)
Ingredient Variations:
This soup is incredibly versatile! Here are a few ingredient swaps to try:
Leafy Greens: Instead of spinach, try using kale or Swiss chard for a different nutrient boost.
Switch ‘Shrooms: Feel free to experiment with other varieties of mushrooms, like cremini or shiitake for different flavor profiles.
Add Protein: For a heartier soup, consider adding cooked chicken, tofu, or quinoa to the mix.
Vegetable Boost: Carrots, celery, or bell peppers can be added for extra veggies. Just sauté them with the onions at the start.
How to Make the Soup
I always begin by doing all the necessary washing, peeling, chopping, and dicing. It ensures I won’t have to keep stopping along the way!
Sauté the Aromatics: In a stock pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté, stirring frequently, until the onion becomes soft and translucent, about 4-5 minute.
Add Broth and Vegetables: Pour in the vegetable stock and warm water, then add the chopped mushrooms and cubed potatoes.
Cook the Potatoes: Bring the mixture to a boil. Reduce the heat to medium and boil until the potatoes are tender, about 10 minutes. The cooking time may vary depending on the size of your potato cubes.
Incorporate the Cream: Add the heavy cream into the soup. Stir well and let it simmer for another 1-2 minutes.
Cool Bean Cooking Tip: To prevent curdling, add a small of hot liquid from pan to heavy cream before adding it to the soup.
Add Spinach: Stir in the rough-chopped spinach and simmer for an additional 5 minutes. Taste and season with salt and pepper to your liking. Remove from heat and cover to keep warm.
Prepare the Crispy Chickpeas: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained chickpeas and cook until crispy, stirring occasionally.
Cool Bean Cooking Tip: To enhance the flavor of the chickpeas, try tossing them with spices like paprika, cumin, or garlic powder before cooking.
Serve: Ladle the soup into bowls and top each serving with crispy chickpeas. Make it a meal by serving with a crusty piece of bread and a delicious classic Caesar salad.
This mushroom, spinach, and potato soup with crispy chickpeas is not only delicious but also easy to customize. Great for busy weeknights or a cozy weekend meal, it’s sure to warm your heart and satisfy your hunger. So grab your ingredients and get cooking.
Don’t forget to share your own variations and tips in the comments below or snap a photo and tag @coolbeanliving on Instagram. Happy cooking!
Creamy Mushroom Spinach Soup
Ingredients
- 7 oz Portobello mushrooms chopped
- 2 cup baby spinach roughly chopped
- 1 large potato peeled, cubed
- 1 onion diced
- 1 cup chickpeas drained, rinsed
- 7 oz heavy cream
- 1 cup vegetable stock
- 2 cup warm water
- 2 garlic cloves minced
- 5 tbsp olive oil divided
- salt & pepper to taste
Instructions
- In a stock pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté, stirring frequently, until the onion becomes soft and translucent, about 4-5 minutes.
- Pour in the vegetable stock and warm water, then add the mushrooms and potatoes.
- Bring the mixture to a boil. Reduce the heat to medium and boil until the potatoes are tender, about 10 minutes. The cooking time may vary depending on the size of your potato cubes.
- To prevent curdling, temper the heavy cream by adding a spoonful of hot liquid from pot to it before mixing it into the soup. Stir well and let it simmer for another 1-2 minutes.
- Stir in spinach and simmer for an additional 5 minutes. Taste and season with salt and pepper to your liking. Remove from heat and cover to keep warm.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained chickpeas and cook until crispy, stirring occasionally.
- Ladle the soup into bowls and top each serving with crispy chickpeas.