Cooktop Cove: How to make vegetarian spinach and mushroom soup
There's nothing quite so warming and comforting as a bowl of homemade soup – and the recipe below is no different. A combination of verdant spinach and earthy mushrooms gives this soup tons of flavor. Perhaps best of all, however, it's super simple to throw together on a weeknight.
You're by no means obligated to purée this soup – it's tasty unblended, too. (Just make sure you use frozen chopped spinach.) But once you've seen the bright green color it takes on with a quick trip through the blender, you'll be convinced the extra step is worth it.
If you're eating entirely plant-based food, feel free to sub the heavy cream for coconut milk or leave it out entirely.
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