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Satisfying Mushroom Spinach Soup with Middle Eastern Spices

By March 7, 2017November 6th, 2023Dairy Free, Gluten Free, Paleo, Recipes, Soup, Vegan, Vegetables

This Mushroom Spinach with Middle Eastern Spices has a rich, meaty taste that comes from the umami taste of mushrooms (no meat). Spinach gives it a silky texture. It’s a savory, brothy soup that can be made vegan or paleo, either way it’s incredible.  

Satisfying Mushroom Spinach Soup with Middle Eastern Spices

I love soup.   When the weather is cold I often eat it for breakfast.  It’s more satisfying to me than a smoothie and equally as nutritious.   Since it’s still quite cold here in New York I made this satisfying Mushroom Spinach Soup with Middle Eastern Spices for lunch. I will probably eat it for breakfast tomorrow too!  This recipe is adapted from Melissa Clark, who writes for the NY Times and is one of my favorite cooks and cookbook authors.

The soup has a savory, brothy, rich and meaty taste that comes from the umami taste of mushrooms.   Mushrooms are one of the best  sources of umami and the darker the mushroom the more umami it contains.

Mushrooms add a depth of flavor to our dishes that is otherwise unattainable, especially in vegetarian food. The umami taste enhances satisfaction.

Satisfying Mushroom Spinach Soup with Middle Eastern SpicesThe recipe calls for a combination of mushrooms to get the most complex flavor. Use which ever mushroom are available.  I use cremini, shitake and “hen of the woods” also known as maitake.  Cook the mushrooms until they are dark, golden brown to bring out their full umami flavor.  I like ghee or butter since the mushrooms are cooked on medium heat.  If you use olive oil keep the temperature lower so the oil doesn’t oxidize.

The combination of savory and sweet spices  ~ cumin, coriander and cinnamon ~ brings out the deep earthy richness of the mushrooms.  The spinach gives it a silky texture.Satisfying Mushroom Spinach Soup with Middle Eastern Spices

You don’t need stock to make this soup tasty.  Water is fine, which makes it simple.  The mushrooms are easily chopped.  Since we are gently blending the soup, they don’t have to be in perfect slices.

Here is a kitchen tip:  Buy tomato paste in a tube.  It lasts for months in the refrigerator.

Mushroom Spinach Soup with Middle Eastern Spices

The soup, in a nutshell, is a delicious, easy to make fresh meal, full of awesome flavors, that will liven up your soup routine.

Mushroom Spinach Soup with Middle Eastern Spices

If you like this delicious soup you may also like these soups:

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Satisfying Mushroom Spinach Soup with Middle Eastern Spices

Satisfying Mushroom Spinach Soup with Middle Eastern Spices

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4.5 from 2 reviews

  • Author: Ingrid DeHart -
  • Total Time: 1 hour
  • Yield: 6 1x


This is a hearty soup filled with chunky bits of browned mushrooms and silky baby spinach.


  • 6 tablespoons ghee, grass fed butter or extra-virgin olive oil
  • 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped, ( 8 cups)
  • ½ pound shallots, finely diced (2 cups)
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Pinch ground allspice
  • 1 teaspoon Celtic sea salt, more to taste
  • 1/2 teaspoon black pepper
  • 5 ounces baby spinach, coarsely chopped


  1. Heat 3 tablespoons ghee, butter or oil in a large pot over medium heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining ghee, mushrooms and shallots.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
  4. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  5. Using an immersion blender or food processor, coarsely purée soup. Thin with water, as needed.
  6. Taste and adjust seasoning, add more salt if necessary.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Cuisine: Middle Eastern, Paleo, Gluten Free, Vegan,

Please let me know if you like mushrooms? Do you think you will make this soup.  I always love hearing from you.


  • Anna says:

    This soup looks satisfying & delicious! I love the way this whole recipe is written. Can’t wait to make it for our lunches!

  • Julie says:

    This soup is delicious. I didn’t have any allspice, so I omitted that, but otherwise, I wouldn’t change a thing. I used button, portabella and shitake mushrooms. Thanks for posting.

    • Ingrid says:

      Hi Julie,
      Thanks for posting how the soup came out for you. Nice selection of mushrooms. I’m glad you went ahead and made it without the allspice, things don’t have to be perfect to be good.

  • Susan Fick says:

    I love this basic recipe. I have made it both in purée and unblended, with a dollop of fat free sour cream and chopped chives. Mmmm.
    We tend to enjoy the textures of the shrooms, shallots and last minute we toss in rinsed and patted dry baby spinach. Serve with cheddar biscuits for a hearty satisfying meal. Just delicious!
    Thank you.

    • Ingrid says:

      Hi Susan,
      Thanks for sharing your experience with cooking and eating this recipe. Definitely different blended and unblended, I usually go for in between.

  • The earthy flavor of mushrooms with the wholesome goodness of spinach makes this a great soup for a cold day. I am sure the aroma from the middle eastern flavors while cooking is amazing.

    • Ingrid says:

      Thanks for your appreciation. Experiencing the aroma of our food help us enjoy it so much. It sounds like you love smelling your food as much as tasting it.

  • Anne says:

    Can I use rehydrated dried mushrooms?

    • Ingrid says:

      Hi Anne,
      I have never tried it with dried mushrooms. My thoughts are to use part dried and part fresh to get the best consistency. Let us know how it comes out. Thanks

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