Mushroom Spinach Soup Recipe

Mushroom Spinach Soup – a clean, earthy, and nutrient-dense recipe that proves you don’t need dairy or flour to make a comforting, satisfying soup.

• Ingredients You’ll Need
• How To Make Mushroom Spinach Soup
• Hina’s Tried and True Tips
• Mushroom Spinach Soup Recipe

This mushroom spinach soup relies on chickpea flour and the natural thickness of vegetables to deliver a silky-smooth experience that is completely plant-based and gluten-free.

This soup recipe is built on four core pillars:

1. Mushrooms (The Earthy Base) provide the deep, umami flavour and a wonderful, meaty texture.
2. Spinach (The Nutrient Powerhouse) adds brilliant colour, and a boost of vitamins.
3. Chickpea Flour (The Dairy-Free Creaminess): A secret weapon! Creating a naturally creamy and starchy base that perfectly mimics the richness of heavy cream.
4. Aromatic Spices: Simple garlic, onion, and celery are all you need to elevate the natural flavours of the vegetables.

Ingredients You’ll Need

• Mushrooms like white button or cremini works well for this soup recipe.
• Fresh Baby Spinach or the regular one (finely chopped).
• Gram Flour to thicken the soup and give it a nutty flavour.
• Aromatics: Garlic, Celery, Onion, Star Anise
• Liquid: Low Sodium Vegetable Stock or the bouillion powder.
• Light Olive Oil or coconut oil for sauteeing.
• Seasoning: Salt, Black Pepper

How To Make Mushroom Spinach Soup

1. Chop Mushrooms

• Finely mince the mushrooms along with stem or use the food processor for the task.

2.Sauté the Aromatics:

• Heat the oil in a large pot or Dutch oven over medium heat.
• Add the garlic , onion , star anise, and celery . Sauté for 3-4 minutes until garlic starts turning brown.
• Add the minced mushrooms to the pot. Sauté for 4 – 5 minutes, stirring occasionally, until they have released their liquid. This concentrates their flavour.

• Stir in the chickpea flour (besan) and cook for 1 minute. This acts as a gluten-free binder, helping to thicken the soup later.

3. Build the Base:

• Pour in the vegetable stock and water . Stir in the salt and pepper .
• Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 10 minutes .

4. Add the Spinach:

• Stir in the chopped spinach . Simmer for just 1-2 minutes , or until the spinach has completely wilted. Overcooking the spinach will dull its vibrant green colour.

5. Blend to Creaminess:

• Carefully transfer the hot soup mixture to a high-speed blender, or use an immersion blender directly in the pot. Blend until the soup is perfectly smooth and creamy .

Ladle the hot soup into bowls.

Garnish with a drizzle of good olive oil , a sprinkle of fresh herbs (chives or parsley), or a few toasted nuts/seeds (like pine nuts or pumpkin seeds) for crunch.

Serve mushroom spinach soup with a crusty bread and sides like roasted carrots , smashed potatoes , or grilled meat.

Hina’s Tried and True Tips

• Roast the Mushrooms: For a deeper umami flavour, it is important to mince and then saute the mushrooms.
• Nutritional Yeast: Stir in a tablespoon of nutritional yeast at the end for a slightly cheesy note without any dairy.
• Cashew Cream Boost: If you want extra richness, soak ¼ cup of raw cashews in hot water for 30 minutes, drain, and blend them into the soup along with the vegetables like I do for my skinny spinach soup .
• Chunky Soup: If you love a rustic soup, no need to blend. After cooking spinach, you can enjoy the soup as it is.

Do you love vegetable soups? Then try this flavoursome Roasted Tomato Soup , comforting Gnocchi Soup , or a low calorie Potato Leek Soup .

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Ingredients

• ▢ 200 gram button mushrooms
• ▢ 1 tablespoon light olive oil
• ▢ 1 small onion, finely chopped
• ▢ ½ tablespoon minced garlic
• ▢ 1 celery stalk, finely chopped
• ▢ 1 star anise
• ▢ 1 tablespoon gram flour (besan)
• ▢ 2 Cup vegetable stock ( get recipe )
• ▢ 2 Cup fine chopped spinach
• ▢ ¼ teaspoon salt or to taste

Instructions

• Finely mince the mushrooms along with stem or use the food processor for the task.
• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic , onion , star anise, and celery . Sauté for 3-4 minutes until garlic starts turning brown.
• Add the minced mushrooms to the pot. Sauté for 4 – 5 minutes, stirring occasionally, until they have released their liquid. This concentrates their flavour.
• Stir in the chickpea flour (besan) and cook for 1 minute. This acts as a gluten-free binder, helping to thicken the soup later.
• Pour in the vegetable stock and water . Stir in the salt and pepper . Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 10 minutes .
• Stir in the chopped spinach . Simmer for just 1-2 minutes , or until the spinach has completely wilted. Overcooking the spinach will dull its vibrant green colour.
• Carefully transfer the hot soup mixture to a high-speed blender, or use an immersion blender directly in the pot. Blend until the soup is perfectly smooth and creamy .
• Garnish with a drizzle of good olive oil , a sprinkle of fresh herbs (chives or parsley), or a few toasted nuts/seeds. Serve Mushroom Spinach Soup warm.

Nutrition

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Mushroom Spinach Soup Recipe

Equipment

• stockpot or saucepan
• Blender

Ingredients

• 200 gram button mushrooms
• 1 tablespoon light olive oil
• 1 small onion, finely chopped
• ½ tablespoon minced garlic
• 1 celery stalk, finely chopped
• 1 star anise
• 1 tablespoon gram flour (besan)
• 2 Cup vegetable stock ( get recipe )
• 2 Cup fine chopped spinach
• ¼ teaspoon salt or to taste

Instructions

• Finely mince the mushrooms along with stem or use the food processor for the task.
• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic , onion , star anise, and celery . Sauté for 3-4 minutes until garlic starts turning brown.
• Add the minced mushrooms to the pot. Sauté for 4 – 5 minutes, stirring occasionally, until they have released their liquid. This concentrates their flavour.
• Stir in the chickpea flour (besan) and cook for 1 minute. This acts as a gluten-free binder, helping to thicken the soup later.
• Pour in the vegetable stock and water . Stir in the salt and pepper . Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 10 minutes .
• Stir in the chopped spinach . Simmer for just 1-2 minutes , or until the spinach has completely wilted. Overcooking the spinach will dull its vibrant green colour.
• Carefully transfer the hot soup mixture to a high-speed blender, or use an immersion blender directly in the pot. Blend until the soup is perfectly smooth and creamy .
• Garnish with a drizzle of good olive oil , a sprinkle of fresh herbs (chives or parsley), or a few toasted nuts/seeds. Serve Mushroom Spinach Soup warm.

Video

Nutrition

Matar Ka Nimona — a traditional, Bihari winter stew of fresh green peas perfect for comforting breakfast or lunch.

• Ingredients You’ll Need
• How To Make Nimona
• Serving Suggestion
• Matar Ka Nimona Recipe

As the chill of winter descends upon North India, bringing with it a bounty of fresh, sweet green peas, the kitchens of Bihar and Eastern Uttar Pradesh begin to simmer with the most comforting aroma of matar ka nimona.

Nimona is not your average curry. It’s soulful, humble, and intensely flavourful, coarse paste of fresh green peas, simmered in an aromatic masala base, with golden-fried potatoes.

What Makes Nimona Special?

• Coarsely Ground Peas: The peas are not a smooth puree, but rather a rustic paste .
• Mustard Oil Base (Sarson Tel): Cooked primarily in smoking hot mustard oil, it imparts a sharp, pungent base flavor that is quintessential to Bihari cuisine.
• The Green Masala: A fresh blend of coriander leaves and their stems, ginger, garlic, and green chilies forms the vibrant, signature spice paste.
• Fried Potatoes add a lovely texture and hearty depth to the stew.
• Naturally Gluten Free, Vegan, One Pot Indian Stew.

Ingredients You’ll Need

For the Green Paste:

• Coriander Stalks and leaves for the green colour.
• Garlic, Ginger, and Green Chilli
• Coriander and Cumin Seeds

Other Ingredients:

• Fresh Green Peas are the key ingredient in Northern India during the winter season. Many dishes like Ghugni , Paratha , and Nimona are not made with frozen peas . The taste, texture, and the authenticity is not the same.
• Dal Wadi: In many places, dal vadi (wadiyan) is added to the matar ka nimona for texture and taste. You can use Amritsari, Sindhi, or Bengali style badi.
• Mustard Oil gives a sharp taste to the nimona.
• Spices : Cumin Seeds, Garam Masala , Chilli Powder, Turmeric Powder, Dried Red Chilli, Asafoetida (hing).
• Vegetables: Tomato, and Potato

How To Make Nimona

1. Prepare The Two Pastes

Combine the ginger, garlic, green chilies, coriander seeds, leaves stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste . Set aside.

Take ¾th of the green peas and grind them into a coarse paste in the same blender. Do not add water. The texture should be gritty, not smooth. Set aside.

2. Fry the Potatoesand Wadi

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point .
• Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside.

• Similarly, fry the dal wadi till they become golden and crisp. Set aside.

3. Roast Green Peas Paste

• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes .

• This step is vital: the paste will gradually dry out, change color from bright green to a duller green/light brown, and become fragrant. It should separate from the oil.

• Add the spices, salt, and mix nicely.

4. Build the Nimona Base

• Pour in the hot water to achieve your desired consistency. Nimona is traditionally like a dal, not a thick gravy or too thin. Simmer on low heat for 8-10 minutes .

• Add the green masala paste, and the leftover ¼th green peas. Mix well, ensuring everything is combined. Cook for 2-3 minutes. Then add the fried potatoes , and wadi.

• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, green peas, and wadi to finish cooking and all the flavours to meld.

Serve matar nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves .

Serving Suggestion

Matar Ka Nimona is the perfect winter comfort meal. It is a main course dish traditionally enjoyed with:

• Steamed Rice (Chawal): The thin, soupy consistency makes it an ideal pairing for plain basmati rice or jeera rice .
• Roti or Paratha: Great for scooping up the flavorful gravy.

Do you love fresh green peas? I’d love you to try this Creamy Green Peas Soup , Crispy Matar Kachori , or the restaurant style Matar Methi Malai Curry

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Ingredients

Ingredients For Green Paste

• ▢ 8 – 10 fresh coriander stalks
• ▢ 6 garlic cloves
• ▢ 1 inch piece of ginger
• ▢ 2 green chilli (medium spicy)
• ▢ 1 tablespoon coriander seeds
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 2 sprigs green garlic, chopped (optional)
• ▢ handful of fresh coriander leaves, chopped
• ▢ 1 tablespoon water to blend

Ingredients For Nimona

• ▢ 2 Cup fresh green peas
• ▢ 1 large potato, cut into wedges
• ▢ 8 mung wadi/mungodi/dal badi (optional)
• ▢ 4 tablespoon mustard oil
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ⅛ teaspoon hing (asafoetida)
• ▢ 2 dried red chilies
• ▢ 1 large tomato, finely chopped
• ▢ 1 teaspoon turmeric powder
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon Garam Masala Powder ( get recipe )
• ▢ ½ teaspoon salt or to taste
• ▢ 1 ½ Cup water, hot
• ▢ Juice of half a lemon
• ▢ handful of fresh coriander leaves, chopped

Instructions

Prepare Paste:

• Combine the ginger, garlic, green chilies, coriander seeds, leaves, stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste . Set aside.
• Take ¾th of the green peas and grind them into a coarse paste in the same blender or food processor. Do not add water. The texture should be gritty. Set aside.

Make Nimona:

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point . Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside. Similarly, fry the dal wadi (if adding) till golden and transfer to a bowl.
• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for a few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes . Add the spices, salt, and mix nicely.
• Pour in the hot water to achieve your desired consistency. S immer on low heat for 8-10 minutes .
• Add the green masala paste, and the leftover ¼th green peas. Mix well. Cook for 2-3 minutes. Then add the fried potatoes , and wadi.
• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, whole green peas to finish cooking and all the flavors to meld.
• Serve matar ka nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves .

Recipe Notes:

• Traditional ingredients like green garlic, or dal wadi enhance the taste of nimona. But of not available, you can make the dish without them also.
• Do not add too much water in the nimona. The consistency should be thick like a dal.
• This nimona recipe is medium spicy. Reduce the amount of green chillies as per personal preference.
• If you do not like the taste of mustard oil , use ghee to cook nimona. I would not recommend using vegetable refined oil. It need an oil with a strong taste and aroma.

Nutrition

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