Fall Forest Soup
Feel free to use chicken stock if you prefer. You can use frozen spinach in a pinch. If you don't have truffle salt, any salt will work.If you want to make this in an Instant Pot, you will likely need about the same amount of cook time, or a few minutes less. Note that the nutritional value is calculated without the mushrooms.
Servings: 4 servings
Calories: 139kcal
Ingredients
- 2 tablespoons olive oil vegetables
- 1 medium leek trimmed and diced
- 1 medium cauliflower trimmed and diced
- 4 cups vegetable stock or water
- 2 teaspoons truffle salt or regular salt
- 10 ounces fresh spinach leaves
- 8 ounces Crimini mushrooms
- 1 to 2 tablespoons olive oil for mushrooms
- ½ teaspoon salt for the mushrooms
Instructions
- Preheat a stock pot over low-medium heat.
- Add 2 tablespoons of olive oil, the leeks, cauliflower and 1 teaspoon of salt.
- Sauté the leek and cauliflower for a few minutes, stirring occasionally.
- Add 4 cups of stock or water to the pot and bring to a boil.
- Lower the heat to a simmer and cover the pot.
- Simmer for 10 minutes.
- Turn off the heat on the pot, take the top off and stir in the spinach. Let it cool while you sauté the mushrooms.
- Warm a skillet on a low-medium heat and then add the olive oil, salt, and mushrooms. Stir occasionally, or until the mushrooms are browned and the moisture from them has cooked off.
- Blend the soup in batches using a high speed blender, or a food processor. Scoop the blended and lumpy soup between the stock pot and the blender until I have it at the consistency that you prefer. Add more salt to taste.
- Serve with mushrooms. Refrigerate or freeze leftovers.
Nutrition
Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 2206mg | Potassium: 865mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7517IU | Vitamin C: 92mg | Calcium: 115mg | Iron: 3mg
