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Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
Ingredients
6 tablespoons
unsalted butter or olive oil
1 1/4 pounds
mixed mushrooms, chopped
1/2 pound
shallots, finely diced
1 tablespoon
tomato paste
2 teaspoons
fresh thyme
1 1/2 teaspoons
ground cumin
1 teaspoon
ground coriander
3/4 teaspoon
ground cinnamon
pinch
ground allspice
2 1/2 teaspoons
kosher salt
1 teaspoon
black pepper
5 ounces
baby spinach
to taste
fresh lime juice
for serving, optional
plain yogurt
Instructions
STEP 1
Heat 3 tablespoons butter or oil in a large pot over medium-high heat.
STEP 2
Add half the mushrooms and half the shallots; cook until well browned, 10 to 12 minutes.
STEP 3
Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
STEP 4
Return all mushrooms to the pot, stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
STEP 5
Stir in 5 cups water, salt and black pepper; bring to a simmer and cook gently for 20 minutes.
STEP 6
Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
STEP 7
Using an immersion blender or food processor, coarsely purée soup.
STEP 8
Mix in lime juice; thin with water as needed and adjust seasoning if necessary.
STEP 9
Serve with dollops of yogurt if desired.
Nutrition Facts
(per serving)
Calories:
1014 calories
Servings:
6 servings
Carbohydrates:
72 g
Fat:
24 g
Fiber:
18 g
Protein:
30 g
Sugar:
36 g
Meal Effort
Preparation:
10 minutes
Cook:
50 minutes
Total:
1 hrs