SERVES 6
The flavors of fresh mushroom and garlic blend perfectly in this hot soup, off set by the subtle taste and texture of wilted spinach.
1 TABLESPOON COCONUT OIL
1 TEASPOON MINCED GARLIC
2 POUNDS FRESH MUSHROOMS, CHOPPED
1 LARGE YELLOW ONION, CHOPPED
5 CUPS LOW-SODIUM VEGETABLE BROTH
3 CUPS BABY SPINACH LEAVES
½ TEASPOON SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
1. In a stockpot, heat the oil over medium-high heat.
2. Add the garlic and cook for 1 minute.
3. Stir in the mushrooms and onion and cook for 6 to 8 minutes, until tender.
4. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Stir in the spinach leaves, salt, and pepper.
6. Cook for 2 to 3 minutes, until the spinach is wilted. Serve hot.