Creamy Hearty Winter Soup

This satisfying, earthy soup is warm and comforting. Combining mushrooms, spinach and potatoes lend perfect flavor and the crunchy chickpeas on top in place of croutons make it a standout dish!

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4


  •  3 T. olive oil, divided
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 c. vegetable stock
  • 2 c. warm water
  • 7 oz. Portobello mushrooms, chopped
  • 1 medium potato, peeled and cubed
  • 7 oz. heavy cream*
  • 2 c. baby spinach, rough chopped

Sea salt and black pepper, to taste

  •  1 c. canned chickpeas, drained, rinsed, and lightly patted dry
  • 2 T. olive oil

*To prevent curdling, add a small of hot liquid from the pan to heavy cream before adding it to the soup.


  1. Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until the onion becomes soft and translucent approximately 4-5 minutes.
  2. Add vegetable stock, water, mushrooms, and potatoes.
  1. Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. The time to cook will vary based on the size of the potato cubes.
  1. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
  2. Add spinach. Simmer for 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
  1. In a small skillet, heat 1 tablespoon olive oil over medium heat.
  1. Add chickpeas and cook until crispy, stirring occasionally.
  1. To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!
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