Description
This Creamy Mushroom Spinach Soup with orzo and potatoes is so savory and delicious, and filled with flavor and coziness. The soup is also simple to make!
Ingredients
- 1 large russet potato
- 4 tsp olive oil, divided
- ¾ cup orzo pasta
- 1 small onion, finely chopped
- 2 tbsp plant-based butter
- 1 tsp Māla Girl Sparkle Salt
- 12 oz. cremini or baby portobella mushrooms, sliced
- 2 tbsp all-purpose flour
- 3 medium sage leaves, thinly sliced
- 2 large cloves garlic, minced
- 4 tbsp Māla Girl Mushroom Brainiac
- 4 cups filtered water
- ¼ cup dairy-free heavy cream
- 1 tsp dried parsley
- 2 cups baby spinach, gently packed
- ¼ tsp red chili flakes (optional)
- Squeeze of lemon juice (optional)
Instructions
1. Preheat oven to 400°F (convect/fan). Peel the potato and dice into 2 cm cubes. Arrange on a parchment-lined baking tray. Drizzle with 3 tsp olive oil, toss, and season well with salt and pepper.
2. Bake for 15 minutes, toss, then bake another 15 to 20 minutes until tender and lightly browned. Remove from oven and set aside.
3. Meanwhile, cook orzo according to package directions in salted water until barely al dente, then drain.
4. While the potatoes and orzo are cooking, preheat a large pan or pot over medium heat. Add the onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir and cook for 5 to 6 minutes on medium to medium-low heat.
5. Add mushrooms, stir, and cook for 4 to 6 minutes until softened and beginning to brown.
6. Add all-purpose flour, sage, and garlic. Stir well, then add Mushroom Brainiac and water. Stir again, cover, and bring to a gentle simmer.
7. Let the soup simmer for 4 to 5 minutes on low heat.
8. Add dairy-free heavy cream, dried parsley, baby spinach, orzo, roasted potatoes, and optional red chili flakes and lemon juice.
9. Stir everything together and cook for another 1 to 2 minutes, then serve warm.
Notes
You can substitute Māla Girl products with your preferred mushroom bouillon or seasoning blends.
Regular heavy cream and butter may be used if dairy-free alternatives are not needed.
This soup stores well for up to 3 days in the refrigerator.
For a thicker soup, mash a few of the roasted potatoes before adding them to the pot.