Simple Homemade creamy mushroom and spinach soup

This wonderful soothing soup has a deep, buttery flavour that’s achieved only a few ingredients and the minimum of fuss. It makes delicious comfort food on a cold day. Use homemade stock if you have it, or buy fresh vegetables stock for the best flavour. Fresh soy single cream to pour on top.


225g/ 8oz finely, chopped mushrooms

a handful of finely, chopped spinach

1 onion finely, chopped

1 green chilli finely, chopped

240ml soy single cream 1 cup

1 knob of soy butter

Pinch of thyme

Vegetable stock cube

680ml 3 cups of cold ,water


Sauté onions in butter in a big saucepan, for a few minutes until soft then make all vegetables washed and chopped then add the mushrooms cooked for a few minutes. Add the spinach and chilli and stock cube with water and single cream and liquidised in a blender until smooth, then pour into a saucepan and place on stovetop to simmer for a few minutes. To keep hot until ready to serve with crusty bread of your choice.