Creamy Vegan Mushroom Spinach Soup
Creamy Vegan Mushroom Spinach Soup 🍄
This Creamy Vegan Mushroom Spinach Soup is a cozy mug of sliced mushrooms, wilted spinach, and a silky broth finished with dill. No dairy. No cream. Coconut milk or cashews do the job, and the soup still tastes rich enough for a weeknight dinner with bread.
I love browning the mushrooms first so they don’t go gray and sad in the pot. Add the spinach at the end. Dill goes on last so it stays bright. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Soup 💚
- 🌱 Completely vegan
- 🍄 Real mushroom slices
- 🥬 Fresh spinach
- 🥥 Creamy without dairy
- 🌿 Dill finish
- ⏱️ One-pot dinner
The Secret to Soup That Tastes Deep
Don’t crowd the mushrooms. Let them brown. A splash of soy sauce or miso in the broth gives you that savory backbone cream usually hides. Blend only part of the soup if you want it creamy but still chunky.
Frequently Asked Questions ❓
Coconut milk or cashews? 🥥
Both work. Coconut milk is faster. Soaked cashews blended with broth taste more neutral.
Can I freeze it? 🧊
Yes. Freeze before adding extra spinach if you can. Reheat gently.
What bread goes with it? 🍞
Crusty toast, garlic bread, or a grilled vegan cheese.
🌱 Creamy Vegan Mushroom Spinach Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 cup canned coconut milk or cashew cream
- 3 cups baby spinach
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions 👩🍳
- Sauté the onion in oil 4 minutes. Add garlic 30 seconds.
- Add the mushrooms and cook 8 minutes, until browned.
- Pour in broth, coconut milk, soy sauce, thyme, paprika, salt, and pepper. Simmer 10 minutes.
- Blend 1–2 cups of the soup and return it to the pot if you want it creamier.
- Stir in spinach until wilted. Finish with dill.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 170 |
| Protein | 5g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 720mg |
Estimates based on mushrooms, spinach, broth, and coconut milk. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- A squeeze of lemon at the table brightens the cream.
- Leave a few mushroom slices for the top so it looks like the photo.
- Red pepper flakes are excellent if you want heat.
- Leftovers thicken in the fridge. Loosen with a splash of broth.
This Creamy Vegan Mushroom Spinach Soup is silky, herby, and packed with mushrooms. A mug of soup that still feels like dinner. 🍄🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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