I’m not that keen on cumin in the summer months, don’t ask me why! But when it gets cold outside, that pot of warming, nourishing yumminess bubbling on the stove had better be cumin scented! Bring on my new autumn food crush, Mushroom-Spinach Soup With Middle Eastern Spices https://bit.ly/1Yayaxo.


Mushroom-Spinach Soup With Middle Eastern Spices

Serves 6



6tbsp unsalted butter or extra-virgin olive oil

680g mixed fresh mushrooms, chopped

225g shallots, finely diced

1tbsp tomato paste

2tsp chopped fresh thyme leaves

1½tsp ground cumin

1tsp ground coriander

¾tsp ground cinnamon

pinch ground allspice

2½tsp salt, or more to taste

1tsp black pepper

140g baby spinach

fresh lime juice, to taste

plain yogurt, for serving (optional)



1 Heat 3tbsp 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 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

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 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 like.

#Mushrooms#Spinach#Soup#Middle Eastern Spices