English season’s are never consistent, the weather seems to constantly fluctuate with clear, blue skies one day and thunderstorms the following morning. Soups are sometimes the perfect meal as they can be warming, light and delicious all at the same time.
This mushroom and spinach soup was made using leftovers in the fridge, but with a drizzle of rosemary oil, freshness of spinach and crispy onions, it was filling and nourishing.
Ingredients (serves two-four):
- 1 tbsp. vegetable oil
- 1 red onion
- 4 cloves of garlic
100g chestnut mushrooms, finely sliced
- 1 large potato, cut into small cubes
- 1/2 bag of spinach
- 1l vegetable stock
- A dash of paprika
- A dash of ground nutmeg
- A sprinkling of cumin
- Dried herbs
- Crispy onions (optional!)
- Rosemary oil/Chilli oil/an oil of your choice!
Soups are a great and easy way to use up leftover veg pretty quickly. We’re sure if you just roughly chopped everything, sautéed it, added some spices, water, stock and then blended it till it was at the desired chosen consistency, you would have a soup of some sort!
However, what we can tell you is the order you should put your ingredients in and the reasons for each.
- Firstly, heat up a generous tablespoon of oil in a pan.
- Once hot, add your finely sliced onion, with the garlic following shortly after.
- Once the onions are almost translucent, add your finely sliced mushrooms, a couple of sprinkles of paprika and salt and pepper, then leave to gently fry in the pan. (NB.: any mushrooms will do here – if you want to really make this soup special, then we advise using wild mushrooms which will really enrich the flavour, however, basic mushrooms and button mushrooms are great too.)
- If all the vegetables have softened and coloured, add your vegetable stock, followed by your cubes of potatoes and spinach. Leave this to simmer for 10-15 minutes, to allow your potatoes to soften and the spinach to wilt. (NB.: Potatoes add a great, silky texture to soups and act as a thickening agent, as well as enhancing the flavour and richness without taking anything away from the main components.)
- Give your soup a taste – if it’s not rich enough try adding a little more salt, pepper, paprika and any other spices that you think will compliment it. We love mushrooms and nutmeg together, so we added a couple of generous dashes of ground nutmeg. We also added a bit of cumin for further depth, along with some dried herbs. (We went for dried rosemary, to compliment the rosemary oil drizzled over it at the end.)
- Once you are satisfied with how it tastes, remove the saucepan from the heat and blend until no lumps of vegetables remain. If it’s still a little thicker than you would like, add a splash more water until you are happy with it!
- Pour into two bowls, add a small handful of fresh spinach onto it, top with crispy onions and drizzle over your chosen oil.