Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin

By Melissa Clark

Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(4,777)
Comments
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This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.

Featured in: Vegetable Soups Built for Maximum Flavor

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Ingredients

Yield:6 servings
  • 6tablespoons unsalted butter or extra-virgin olive oil
  • 1¼pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
  • ½pound shallots, finely diced
  • 1tablespoon tomato paste
  • 2teaspoons chopped fresh thyme leaves
  • 1½teaspoons ground cumin
  • 1teaspoon ground coriander
  • ¾teaspoon ground cinnamon
  • Pinch ground allspice
  • 2½teaspoons kosher salt, more to taste
  • 1teaspoon black pepper
  • 5ounces baby spinach
  • Fresh lime juice, to taste
  • Plain yogurt, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 430 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.

  2. Step 2

    Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

  3. Step 3

    Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.

  4. Step 4

    Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

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Ratings

5 out of 5
4,777 user ratings
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Comments

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I'm confused, the caption above calls this a "hearty, chunky soup," as the photo confirms.

Then the recipe says to puree the whole thing with an immersion blender.

I guess you can go either way.

Christine Howard

This made a great foundation for wonderful soup. I started first with some bits of bacon that I had left over, substituted a whole sweet onion for the shallots, added a clove of chopped garlic, and then all the fresh mushrooms chopped, then the wonderful spices, followed with 5 cups of chicken broth (instead of water) and egg pasta noodles. Just before taking from the stove, added the fresh spinach! It was delicious, and my husband loved it! I especially loved all the amt. of mushrooms .

Grace Hoffmann

very delicious. I don't have an immersion blender and left it the way it was -- chunky (and it looked just like the picture). I would argue for not processing it.

Yummy comforting and easy

I added bulgur to make it a more complete meal!! So yum for a light dinner

Lori Bauer

I loved this soup. I had people come over the next day and used it as a base to create lunch. I Added chicken stock, barley, some beans, kale and some garlic, cilantro and finished with squeeze of lime. It was delicious! That mushroom soup base really added a layer of richness

Anne

Added less salt and at least a teaspoon of tamari. Immersion blended half. Delicious!

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