Mushroom Spinach Soup with Cinnamon & Coriander
Updated: Feb 16, 2018
Part of practicing good self care is not only about feeding our emotional, mental and spiritual needs, it is also about feeding our physical needs. Nourishing ourselves as best we can is not only important from a dietary aspect but also on the health giving and nurturing level. My Grandmother was this way, which is probably where I learned it from. She was always at the ready for people to just drop by for coffee and coffee cake. I remember her in the kitchen cooking all day getting ready for the whole family to come over for dinner.
Nothing brought her more joy than to have her home filled with family and she showed us her love by cooking us wonderful food. It’s no surprise then that for me food is love. It is one of the many ways that I get to express to my family and friends how much I love them.
Besides my work with clients, one of my favorite things to do is spend an entire day in the kitchen cooking. It’s like Nirvana...the smells wafting through the house, music playing, me singing, a packed fridge, every burner on the stove covered with pots and pans, and the oven at the ready...nothing makes me more content (except maybe my morning coffee ritual with my husband). The day flies by, dessert is out of the oven, and dinner with family or friends is at the ready.
I use a fantastic app called New York Times Cooking. There are so many amazing and delicious recipe ideas for anything I want to make, including vegetarian and vegan meals. Ever feel in a food funk? I have. Though now since using the NYT Cooking app I have a world of recipes at my fingertips. As a foodie, I love reading recipes and getting a sense of what they will taste like. However, I cannot follow a recipe without altering it in some way, shape, or form. One of the many of joys of cooking is creating within the creation!
My Notes & Tips:
Today’s recipe is pretty darn perfect as is, but to really make it a solid main course for dinner, I like to add cooked lentils and maybe some cooked pasta (like Farfalle or Orecchietti) at the end. This gives it more nutrition, flavor and interest.
The recipe says to make this with 5 cups of water. Sure you can, BUT WHY?! I’ve found making it with chicken or vegetable stock significantly enhances the dish. However, if you want this soup/stew to be OUTSTANDING, make your own stock. “The Greens Cook Book” Mushroom Stock is easy, earthy, fragrant and brings the flavor of the soup/stew to a whole new level! Since discovering mushroom broth, I have added it as a base when I want that earthy depth and quality to my dishes. *Save time by making this broth the day before, or a few days ahead. Freeze the remaining broth into containers for future use.
Instead of finely chopping the mushrooms as suggested, I sliced then chopped in half my mushrooms. This soup looks lovely with the mushrooms and lentils floating up at the top.
The recipe says to puree the soup. I think if you are using water they puree it to blend the flavors together. Either way, I say no. Do not puree the soup, you will be missing the amazing flavors and textures as they come together in your mouth. Your mind will love the balance of the mushrooms with the pasta. The hint of lime, a touch of cheese, and your tummy and guests will feel delightfully satisfied without feeling stuffed.
Boost this dish with a nice tablespoon of freshly grated parmigiano reggiano, or any other hard cheese will work well. Even a nice soft cheese like goat or feta will stand up to this soup/stew and complement it nicely. Serve with a light oil and vinegar side salad, some crusty bread & butter, and you have a delicious dinner on your hands that will have you going back into the kitchen for more.
Serving: Place pasta in bowl, then ladle the soup over your pasta. If you add the pasta to the soup pot, be prepared for it to suck up the broth. You can always add a little more broth if you choose this option.
Keeping it Vegan? Substitute with olive oil
Gluten Free? Use your favorite gluten free pasta
Dairy Free? Omit the butter, use olive oil, and skip the cheese.
I discovered this dish in January and I believe we have had it three times since then. I love this dish and truth be told, I have eaten it for breakfast the next day every time. Try it and let me know in the comments how you liked it and if you made any of your own changes to it!
Here are the recipes:
The New York Times Mushroom Spinach Soup with Cinnamon & Cumin
By Melissa Clark Yield: 6 servings
Deborah Madison “The Greens Cook Book” Mushroom Stock
“Take time to nourish your mind, nurture your body, & feed your soul”