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+ servings

Satisfying Creamy Mushroom Spinach Soup

Warming and satisfying, this mushroom spinach soup is creamy, full of flavor and has the super-food goodness of spinach (or kale your choice),
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course 10 Day Body Reboot - The Core 4, Lunches, Soup
Servings 2 people
Calories 261 kcal


  • 4 oz Red Onion
  • 2 cups Fresh spinach roughly chopped (or substitute for kale if you prefer)
  • 8 oz Baby Bella Mushrooms or mix it up with your favorite type
  • 1 tbsp Coconut Oil
  • 2 tbsp Fresh Cilantro roughly chopped
  • 3 cloves Garlic diced
  • 1/2 cup Coconut Milk
  • 1 cup Vegetable broth Home made is best
  • 1/4 tsp Salt & ground black pepper to taste


  • Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
  • Add in the mushrooms and garlic stirring regularly until the mushrooms are cooked through, usually around 3-5 minutes
  • Add the broth, stir, reduce the heat simmer for a couple of minutes
  • Stir in the spinach and cilantro, and allow the spinach to wilt slightly (for the freshest result, we want to cook the spinach as little as possible)
  • Carefully poor the hot mixture into a blender and blend until smooth
  • Remove the center cap from the blender lid, and on a low setting, pour in the coconut milk
  • Once combined, turn off the blender and split the soup between 2 bowls
  • If the soup needs reheating, simply pour back into the pan, and heat over a low setting until steaming.


TOPTIP : Don't spend too long chopping/prepping, its going in a blender at the end anyway :)
If you'd like to add a little kick, then 1/2 tsp of cayenne pepper goes really well in this dish, but does mean it wouldn't be nightshade free

Check out more delicious and healthy recipes here

Macro Nutrient Breakdown


Calories: 261kcalCarbohydrates: 18gProtein: 7gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 338mgPotassium: 356mgFiber: 5gSugar: 6g
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