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Creamy Hearty Winter Soup
Creamy Hearty Winter Soup
This satisfying, earthy soup is warm and comforting. Combining mushrooms, spinach and potatoes lends perfect flavor and the crunchy chickpeas on top in place of croutons make it a standout dish!
Ingredients
- 3 tablespoons olive oil divided
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup vegetable stock
- 2 cups warm water
- 7 oz. Portobello mushrooms chopped
- 1 medium potato peeled and cubed
- 7 oz. heavy cream*
- 2 cups baby spinach rough chopped
- Sea salt to taste
- black pepper to taste
- 1 cup chickpeas canned, drained, rinsed and lightly patted dry
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent, approximately 4-5 minutes.
- Add vegetable stock, water, mushrooms, and potatoes.
- Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. Time to cook will vary based on size of potato cubes.
- 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.
- Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
- In a small skillet, heat 1 tablespoon olive oil over medium heat.
- Add chickpeas and cook until crispy, stirring occasionally.
- To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
*To prevent curdling, add a small of hot liquid from pan to heavy cream before adding it to the soup.
Nutrition
Calories: 418kcal (21%)Carbohydrates: 16g (5%)Protein: 7g (14%)Fat: 38g (58%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.003gCholesterol: 56mg (19%)Sodium: 268mg (12%)Potassium: 434mg (12%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 2272IU (45%)Vitamin C: 5mg (6%)Calcium: 70mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
