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–+ servings

Hearty Mushroom Soup (vegan option incl.!)

Craving a dish that feels like a hug? This Hearty Mushroom Soup is the perfect option when all you want is an easy, nutritious, and delicious bowl of something warm. Perfect for those chilly autumn nights this rich and earthy mushroom soup features green lentils for protein and fresh greens with peppery notes. It's an easy-to-make recipe that can be adapted for vegans, making it a versatile choice for anyone.
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Equipment

  • large dutch oven or soup pot, stove top or hot plate!

Ingredients

  • 4 tbsp olive oil
  • ½ tsp chili flakes
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 6 cups cremini mushrooms sliced
  • 1½ cup green lentils or brown rinsed well
  • 1 tsp fresh thyme
  • 1 litre chicken stock or veggie
  • 2 cups water
  • 1 parmigiano rind optional
  • 6 cups baby spinach
  • sea salt and pepper to taste
  • Parmigiano Reggiano, or vegan parmesan, chili flakes & olive oil optional for garnish
US Customary - Metric

Instructions

  • Heat a large pot or dutch oven over medium-high heat.
  • Add olive oil and chili flakes for 30 seconds before adding onion, carrot and celery. Coat veggies, season with salt and pepper and cover pot with a lid. Cook, stirring often for 5-7 minutes.
  • Add garlic and mushrooms. Toss to coat. Let the mushrooms cook down stirring periodically. Once mushrooms start to soften, stir in lentils and fresh thyme. Season with salt and pepper.
  • Add stock, water and parmigiano rind. Bring to a boil, then reduce to medium-low, partially covered to cook until lentils are cooked. Approximately 20 minutes.
  • Once lentils are done, add spinach. Spinach will wilt rather quickly. Taste for seasoning and serve into bowls.
  • Garnish with grated parmigiano, pinch of chili flakes and a drizzle of olive oil.
  • Special Notes: Find my favourite Dutch oven and chefs knife below!

Notes

Check out these amazing kitchen utensils; 
Cast iron pan
chefs knives
If you want to make this soup vegan try this amazing vegan parm!
 

Nutrition

Serving: 1g | Calories: 524kcal | Carbohydrates: 63g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 432mg | Potassium: 1794mg | Fiber: 25g | Sugar: 9g | Vitamin A: 6906IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 8mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.