Wow, ten days have passed since I last posted a recipe! My daughter was home for spring break and she was bored so she decided she would do a lot of the cooking, so Helpful! But she doesn’t follow recipes or want to participate in my blogging project, so I haven’t had much to post. Thank you again Melissa Clark and New York Times Cooking for this recipe! This is a very healthy and hearty vegetarian soup that can be bulked up further with lentils, grains or sausage (no longer vegetarian then) if one desires. We decided we just wanted a warm vegetarian soup that wasn’t too heavy, so we left it as is except we added a can of chopped tomatoes and some broth to the recipe.
Mushroom Spinach Soup with Middle Eastern Spices
Rich and Hearty vegetarian soup that has a lot of add-in options
- olive oil
- 1 1/2 lb mixed mushrooms such as shiitake, cremini, oyster, etc. medium dice
- ½ lb shallots, finely diced
- kosher salt
- fresh ground pepper
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves, chopped (use a little less if dried)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- pinch ground allspice
- one 14.5 oz can chopped peeled tomatoes (organic or no salt added if possible)
- 4 cups water
- 1 cup of low-sodium vegetable broth
- 5 ounces baby spinach
- fresh lime juice, to taste (I cut one lime and served the wedges with the soup so people could squeeze in as much as they wanted at the table)
- plain yogurt, for serving (optional)
- Pre-heat oven to 400 degrees F.
- Spread out chopped mushrooms and shallots on a large lightly oiled sheet pan. Sprinkle vegetables with a little salt and pepper and a little olive oil. Roast for 15 minutes and then stir. Roast for another 10 minutes or until the mushrooms have substantially shrunk and most of the liquid has evaporated. You can alternatively do this in the pot you are going to make your soup in by sautéing the vegetables.
- Heat a large pot over medium heat, add a little olive oil to just barely coat bottom of pot, after that is heated add the mushrooms and shallot mixture, tomato paste, thyme, cumin, coriander, cinnamon and allspice. If you like a little more spice, add a little more of all spices as I did. Cook until fragrant, about 1 minute.
- Stir in can of tomatoes including the liquid, 4 cups of water and 1 cup of vegetable broth. Add a little salt and pepper to taste. Bring the mixture to a simmer and cook gently for at least 20 minutes. I simmered for over an hour because I had the extra time. Stir in the spinach and cook until just wilted, 1-2 minutes.
- Using a blender or food processor, coarsely purée 1/2 of the soup and add back to unprocessed soup. Taste and adjust seasoning as needed. Serve in bowls with a squeeze of fresh lime, sprinkle of thyme and an optional dollop of yogurt. Enjoy!
March 26, 2017