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Simple Mushroom Soup

A simple mushroom soup with the goodness of spinach, makes an easy to prepare wholesome dinner when served with a grilled cheese sandwich.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course soups stews
Cuisine global vegetarian
Servings 2 people


  • 2 tsp olive oil
  • 4 cloves garlic peeled and sliced
  • 1/2 cup onions sliced
  • 200 grams button mushrooms cleaned and sliced
  • 1 cup spinach leaves
  • 2 cups water
  • 1/2 stock cube optional
  • 1 tsp dried oregano
  • 1 tsp black pepper powder
  • 1 cup milk
  • 1/2 tsp salt


  • Heat the oil in a pressure cooker. Sauté the garlic for 30 seconds. Add the onion slices and sauté for 3-4 minutes.
  • Next add in mushroom slices and spinach and stir on high flame till spinach wilts.
  • Add 2 cups water to this along with stock cube (if using) and pressure cook* for 5 minutes (keep on sim for 5 min after 1 whistle). Remove and cool. Instant pot: high pressure manual setting for 4-5 minutes, then release steam.
  • Blend this to a smooth consistency once cooled.
  • Remove to a saucepan, bring to a simmer. Season with salt, pepper and dried oregano.
  • Check for salt. Add milk towards the end, bring it to a gentle simmer and transfer to bowls.
  • Garnish with a few salad greens, chia seeds, swirl of cream / coconut cream if you like.


*If you don't use a pressure cooker, then boil the mushroom, onion and spinach with some water in a pan with a lid for around 10 minutes till mushrooms are soft.
Prep ahead tip: You can prep for the recipe until the mushrooms are cooked. Refrigerate it and simply blend, season and simmer when you need to get that quick weeknight dinner on the table.