Name: Creamy Hearty Winter Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 T. olive oil, divided; 1 medium onion, diced; 2 garlic cloves, minced; 1 c. vegetable stock; 2 c. warm water; 7 oz. Portobello mushrooms, chopped; 1 medium potato, peeled and cubed; 7 oz. heavy cream*; 2 c. baby spinach, rough chopped; Sea salt and black pepper, to taste; 1 c. canned chickpeas, drained, rinsed and lightly patted dry; 2 T. olive oil

As the chill of winter sets in, there’s nothing quite like a piping hot bowl of soup to warm the soul. Allow us to present the Creamy Hearty Winter Soup – a delicious and nourishing blend of Portobello mushrooms, cubed potatoes, baby spinach, and chickpeas.

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Infused with the warm flavors of sautéed onions and garlic, and enriched with a swirl of heavy cream, this soup is sure to become a seasonal favorite. Stay with us as we walk you through this wholesome recipe.

Why you’ll love this recipe

This soup is packed with hearty, healthy ingredients like Portobello mushrooms, baby spinach, and chickpeas, providing you with a good dose of nutrition.
It’s a perfect way to warm up on a cold winter day, with its rich, soothing flavors that speak comfort.
The recipe is quite easy to follow, making it an excellent choice for family meals or casual get-togethers.
With the creaminess of heavy cream and the aromatic combination of sautéed onions and garlic, this soup offers an irresistible depth of flavor.

Ingredients

Olive oil: A versatile and flavorful choice, olive oil forms the base of our soup, providing a smooth, rich foundation that elevates the taste of other ingredients.
Medium onion: This humble vegetable is a kitchen staple, contributing a lovely depth of flavor to the soup. Choose an onion that feels heavy for its size and has dry, papery skin.
Garlic cloves: Garlic adds a touch of warmth and savoriness to the soup, transforming it from simple to spectacular. Look for firm bulbs with unbroken skin.
Vegetable stock: The backbone of any good soup, vegetable stock infuses our recipe with an added layer of flavor. Opt for a low-sodium variety to control the saltiness of your soup.
Warm water: Adding warm water helps maintain the temperature while cooking, ensuring the ingredients cook evenly.
Portobello mushrooms: These robust, meaty mushrooms offer an earthy flavor and satisfying texture. When purchasing, ensure the mushrooms are firm and free of slime or mold.
Medium potato: A key ingredient for added heartiness, potatoes also help to thicken the soup. Choose a firm potato with no sprouts or green spots.
Heavy cream: Heavy cream lends a rich, velvety texture and luxurious taste to the soup. Use full-fat for maximum flavor.
Baby spinach: This nutrient-rich green adds a pop of color and a boost of vitamins. Spinach should be vibrant in color and not wilted.
Sea salt and black pepper: These classic seasonings enhance the natural flavors of the soup. We recommend freshly ground for the best taste.
Canned chickpeas: These add a bit of protein and texture to the soup. When buying, check for cans that aren’t dented or bulging to ensure the quality of the chickpeas.

Substitutions and Additions

Olive oil: If you’re out of olive oil, feel free to use avocado oil or sunflower oil as an alternative. Both are neutrally flavored and can withstand high heat.
Medium onion: Leeks or shallots can be used as a substitute for onions, each bringing their unique flavor profiles.
Garlic cloves: If you’re allergic to garlic or simply don’t like it, you can use garlic-infused oil or asafoetida powder, an Indian spice that mimics the flavor of garlic.
Vegetable stock: You can replace the vegetable stock with chicken stock for a non-vegetarian version. A pinch of dried herbs can also add more flavor if you’re using water as a substitute.
Portobello mushrooms: Button or cremini mushrooms can be used in place of Portobello mushrooms. For a mushroom-free version, consider zucchini or eggplant.
Medium potato: Sweet potato or parsnip can be used as a substitute for regular potatoes for a slightly different, but still delightful, flavor.
Heavy cream: For a vegan alternative, cashew cream or coconut milk could be used. If you’re watching calories, skim milk could also be an option, though it won’t be as creamy.
Baby spinach: Kale or Swiss chard can replace baby spinach in this soup, providing similar nutrients and color.
Canned chickpeas: Canned lentils or white beans can be used instead of chickpeas for a different texture and flavor.
Additions: Consider adding fresh herbs like thyme or rosemary for added depth of flavor. A squeeze of lemon juice at the end could brighten up the flavors, and a sprinkle of Parmesan cheese just before serving could add a touch of indulgence.

Instructions

In a stock pot, heat 2 tablespoons of olive oil over medium-high heat. Sauté the onion and garlic, stirring frequently, until the onion turns soft and translucent, which usually takes around 4-5 minutes.

Add the vegetable stock, water, mushrooms, and potatoes in the mixture.

Heat until boiling. Then, reduce the heat to medium and let it simmer until the potatoes are soft, which should take around 10 minutes. The cooking time may vary depending on the size of the potato cubes.

Before adding the heavy cream to the pot, gently mix in a spoonful of the hot liquid to temper it. Stir well to combine, then let it simmer for an additional 1-2 minutes.

Include spinach and let it simmer for 5 minutes. Taste and season with salt and pepper to your liking. Take it off the heat, cover it to keep it warm, and set it aside.

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add chickpeas and cook them until they turn crispy, stirring occasionally.

To serve, carefully pour the soup into individual serving bowls. Then, sprinkle a generous amount of crispy chickpeas on top for an added touch of crunch and flavor.

Recipe tips

To ensure evenly cooked potatoes, try to chop them into uniformly sized pieces.
If you want a thicker soup, you can puree part of the soup using a blender. Be sure to let it cool a bit before blending to avoid burns.
For the freshest taste, use freshly ground black pepper.
To add a bit more protein, consider topping your soup with a soft-boiled egg or some cooked chicken.
If you don’t have a stock pot, a large dutch oven will work just as well.
When cooking the chickpeas, be careful not to burn them. They should be golden and crispy, not blackened.
If you’re using canned chickpeas, be sure to rinse and pat them dry to remove the canned flavor.
If you’re short on time, you can use pre-chopped garlic and onions.
Remember to stir frequently while sautéing the onions and garlic to prevent them from sticking to the pot.

Storage & reheating

The soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. To reheat, if you’ve frozen the soup, allow it to thaw overnight in the refrigerator. Then, transfer it to a pot and warm over medium heat, stirring occasionally, until heated through. If the soup is refrigerated, you can simply reheat it in a pot over medium heat until hot. You may need to add a bit of water or stock to thin it out if it has thickened in the fridge. Always be sure to stir the soup occasionally while reheating to ensure it heats evenly.

Recipe FAQ

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can work in this recipe. Before adding it to the soup, make sure to thaw and drain it thoroughly to remove excess water.

What can I use if I don’t have vegetable stock?

If you don’t have vegetable stock, you can use chicken broth for a non-vegetarian version. Alternatively, water with a pinch of dried herbs can be a good substitute.

Is this soup recipe gluten-free?

Yes, this soup is naturally gluten-free as it does not use any ingredients that contain gluten. However, always double-check the labels of pre-packaged ingredients like vegetable stock or canned chickpeas to ensure they are gluten-free.

Can this soup be made in a slow cooker?

Yes, this soup can be made in a slow cooker. Add all the ingredients except for the spinach and chickpeas, and cook on low for 6-8 hours or until the potatoes are tender. Add the spinach during the last 30 minutes of cooking. The chickpeas can be crisped up in a pan as per the original recipe and added just before serving.

How can I make this soup vegan?

To make this soup vegan, use a dairy-free cream alternative such as coconut milk or cashew cream. Also, ensure that the vegetable stock you’re using is vegan as some brands may contain animal products.

What can I serve with this soup?

This hearty soup pairs well with a crusty bread roll or a side salad. You could also serve it with a grilled cheese sandwich for a comforting meal.

Is this soup kid-friendly?

Yes, this soup is quite kid-friendly. However, if your child is not a fan of mushrooms or spinach, you can blend the soup to create a smoother texture.

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Yield: 4 portions