This Spinach and Mushroom Soup is an amazing blend of button mushrooms roasted in groundnut oil with garlic, onions, spiced with black peppercorns and green chilies, made creamy with ragi flour and cashews, making it perfect for the holidays!
Come fall and I am thinking about new ways to blend flavors for a warm and cozy bowl of soup. My love for vegetarian soups started a decade back when my then 1 yr old daughter used to drool over the restaurant made creamy tomato soup. As I love to curate easy recipes that can be made healthy in a delicious way, my soup journey began!
This Creamy Mushroom Spinach Soup is packed with so much flavor and is made just under 25 minutes with minimum prepping. While the soup gets most of the flavor from the garlic, green chili and roasted mushrooms and onions, the best thing that I like is the addition of cashews and ragi flour to make the soup thicker.
Ragi is finger millet and is a gluten free flour that is denser than wheat flour or APF but very light on stomach. Not only makes this mushroom soup is gluten free but vegan too! yet so creamy and velvety without an ounce of cream or butter!
Enjoy each bite of it with garlic bread or pita bread for a busy weekday!
Find More Healthy Soups: Spinach Creamy Vegan Soup, Mushroom Soup Without Cream, Clear vegetable Soup, Lentil Carrot Soup, Lemon Coriander Soup, Sweet Corn Soup, and Roasted Tomato Garlic Soup.
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Why Would You Love This Recipe?
- Made from Fresh ingredients.
- Kids Friendly
- Can be made ahead of time.
- Simple Ingredients from the pantry.
- Vegan, Gluten Free
- Chunky delicious soup with just 72 calories!
- Easy Recipe
- Creamy and rich textured soup without any cream or butter.
- The Best Spinach and Mushroom Soup Ever!
Ingredients
See the recipe card for the exact ratio of ingredients.
- Mushrooms- Any mushrooms - white button (I have used), cremini, portobello or shiitake work well.
- Spinach- Fresh leafy spinach adds a vibrant color and adds flavor to the bland mushrooms.
- Ragi flour- While APF or any flour works well, I loved the addition of ragi to this soup. It adds amazing texture to it.
- Cashews- Cashews are a perfect way to add creaminess to soups without making them too heavy.
- Groundnut oil- Usually I make soups in sesame oil or ghee. This is the first time I have used groundnut oil in soup and it was totally worth it.
- Onion & Garlic- Freshly chopped onions and grated garlic works best. You may add garlic powder but I highly recommend adding fresh garlic for this recipe.
- Black peppercorns
- Green chilies- I love spicy and savory. My tolerance for spice is a lot so suggest you to start with little.
- Lemon Juice
- Water- feel free to use veg broth.
- Fresh Cilantro/ Coriander leaves for garnishing.
How To Make Spinach and Mushroom Soup
Step 1. Prep Veggies
Wash and dry mushrooms. Chop them. Chop onions and grate garlic.
Step 2. Saute Onion, Garlic
Heat groundnut oil in a pan. Add chopped garlic, green chilies, black peppercorns, and onions, and sauté until they turn golden and fragrant.
Step 3. Add mushrooms
Add sliced button mushrooms. Cook until the mushrooms soften. Mushrooms leave water. Once the water dries up, mushroom will shrink.
Pls Note I have taken out 2 tablespoon of this sauteed mixture to blend later for making the soup creamy.
Step 4. Prepare the cashew paste
Add raw cashews to blender (you may soak cashews in warm water while your prep and saute, too). I have used raw cashews. Add the sauteed mixture from the previous step (make sure it's cool off a bit). Add water gradually and make a smooth paste.
Step 5. Add spinach and ragi flour
Add ragi flour and roast the mixture on slow flame. Add water as the ragi would soak up all the moisture and sauteed mushrooms might stick to the bottom of the pan. Add spinach and cook on slow flame. It will leave water. Once the water is absorbed, spinach leaves would be dark colored and done. Add salt and water.
Step 6. Add blended paste and boil
Add smooth cashew paste and boil for 4-5 min on slow flame. The soup will started to thicken up.
Step 8. Serve It
The Spinach Mushroom Soup is ready! serve it warm with garlic bread of your choice!
Expert Tips
- Stir the soup after adding ragi flour continuously to avoid lumps in the soup. You may make a slurry for it as well.
- Adjust the heat as green chilies make this soup spicy.
- You may choose to blend the soup completely unlike me as I have prefer a chunkier texture instead of fully smooth.
Spinach and Mushroom Soup
Equipment
- 1 Heavy-bottomed Pan
- 1 Blender hand blender or food processor
- 1 bowl wash spinach
Ingredients
- 1 medium Onion chopped finely
- 4 cups Mushrooms chopped
- 1 cup spinach Sorted, roughly chopped fresh leaves
- 2 cloves garlic
- 1 teaspoon black peppercorns
- 2 teaspoon groundnut oil
- 1 tablespoon ragi flour
- 2 cups Water
- 1 small green chili
- 1 teaspoon freshly squeezed lemon juice
- 1 twig cilantro leaves for garnishing
- salt as per taste
Instructions
- Wash and dry mushrooms. Chop them. Chop onions and grate garlic.
- Heat groundnut oil in a pan. Add chopped garlic, green chilies, black peppercorns, and onions, and sauté until they turn golden and fragrant.
- Add sliced button mushrooms. Cook until the mushrooms soften. Mushrooms leave water. Once the water dries up, mushroom will shrink. Pls Note I have taken out 2 tablespoon of this sauteed mixture to blend later for making the soup creamy.
- Add ragi flour and roast the mixture on slow flame. Add water as the ragi would soak up all the moisture and sauteed mushrooms might stick to the bottom of the pan.
- Add spinach and cook on slow flame. It will leave water. Once the water is absorbed, spinach leaves would be dark colored and done. Add salt and water.
- Add smooth cashew paste and boil for 4-5 min on slow flame. The soup will started to thicken up.
- The Spinach Mushroom Soup is ready! serve it warm with garlic bread of your choice!
Notes
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- Stir the soup after adding ragi flour continuously to avoid lumps in the soup. You may make a slurry for it as well.
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- Adjust the heat as green chilies make this soup spicy.
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- You may choose to blend the soup completely unlike me as I have prefer a chunkier texture instead of fully smooth.
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Nutrition Facts Servings: 4 Amount per serving Calories 72 % Daily Value* Total Fat 1g 1% Saturated Fat 0.1g 1% Cholesterol 0mg 0% Sodium 11mg 0% Total Carbohydrate 14.8g 5% Dietary Fiber 1.8g 7% Total Sugars 2.1g Protein 2.4g Vitamin D 189mcg 945% Calcium 23mg 2% Iron 2mg 11% Potassium 263mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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