Spinach and mushroom are a perfect pair for this creamy spinach and mushroom soup. It’s vegan, hearty, and so satisfying! So if you’re looking for a delicious and easy vegan soup recipe, look no further than this Creamy Spinach Mushroom Soup. You’ll love it!
Winter time is soup time, and this Creamy Spinach Mushroom Soup is the perfect soup for the season. It’s hearty and filling, yet still light and flavorful. The spinach and mushrooms are a perfect pair in this soup, and the addition of some creamy coconut milk makes it even more delicious. This soup is vegan but something that everyone can surely enjoy.
I love how easy this soup is to make. You can have it on the table in no time at all. So if you’re looking for a delicious and easy vegan soup recipe, look no further than this Creamy Spinach Mushroom Soup. You’ll love it!
One thing I love about making this soup is that it’s so easy to switch up. You can easily change up the recipe by adding some diced potatoes or throwing in some carrots. Whatever you like, this soup is easily adaptable.
The coconut milk really helps to make this soup creamy and delicious. I also like to add nutritional yeast to give this soup for a cheesy flavor, but that’s totally optional. The vegan beef broth can easily be switched up for any type of vegetable broth.
Do you love spinach and mushroom soup as much as I do? Let me know in the comments below! And if you try this recipe, be sure to tag me on Instagram so I can see your creation.
AuthorHarvie-EllenDifficultyIntermediate
Heat butter in a large pan over medium heat until melted. Add in sliced mushrooms and cook for 2-3 minutes or until lightly browned.
Add onions, garlic and spinach. Cook for 1-2 more minutes until everything is softened.
Mix in flour and mix until the flour is blended. Pour in wine and continue to stir.
Slowly pour in coconut cream,and vegetable broth wile continually stirring.
Add rosemary, time, salt and pepper. Cover and let simmer on low heat for 30 minutes.
Ingredients
Directions
Heat butter in a large pan over medium heat until melted. Add in sliced mushrooms and cook for 2-3 minutes or until lightly browned.
Add onions, garlic and spinach. Cook for 1-2 more minutes until everything is softened.
Mix in flour and mix until the flour is blended. Pour in wine and continue to stir.
Slowly pour in coconut cream,and vegetable broth wile continually stirring.
Add rosemary, time, salt and pepper. Cover and let simmer on low heat for 30 minutes.