Satisfying Mushroom Spinach Soup with Middle Eastern Spices

Satisfying Mushroom Spinach Soup with Middle Eastern Spices

  • Author: Ingrid DeHart -
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • 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.

  • Category: Soup
  • Cuisine: Middle Eastern, Paleo, Gluten Free, Vegan,