This hearty, chunky soup filled with bits of browned mushroom and silky baby spinach combines sweet + savory spices for a deep, earthly richness is a riff on one in the NYT by Melissa Clark.

I loved her initial recipe so much…except it had no protein! So I ate it and then was hungry a short while later.

Fiber is just one piece of the healthy puzzle, and this recipe brings a phytonutrient powerhouse with a variety of mushrooms. The more, the merrier! I bought an array from Whole Foods that ranged from oyster to shiitake to trumpet and more.

In my view, mushrooms are the “it” food for this decade given their anti-inflammatory connection to decreased cancer risk, prevention of cognitive decline, and decreased risk of cardiovascular disease and diabetes.

The other pieces of blood sugar and metabolic balance - fat and protein - are helped along in this recipe with beautiful EVOO and using organic bone broth, which packs both collagen and protein. I also added a large can of white beans for extra protein, satiety, and blood sugar stabilization,

You’ll be a happy camper after eating this one!

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 4-6 servings

Ingredients

¼ cup extra-virgin olive oil

1 ½ pounds mixed mushrooms (like cremini, oyster, chanterelles, trumpet, and shiitake), chopped

2 shallots, diced

1 tablespoon tomato paste

1 tablespoon fresh thyme leaves

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

¾ teaspoon ground cinnamon

⅛ teaspoon ground allspice

3 cups organic bone broth

1 (29-ounce) can of Eden Organic cannellini, drained and rinsed

1 (29-ounce) can of Eden Organic garbanzo beans, drained and rinsed

1 sweet potato, diced into ½ -inch cubes

1 teaspoon kosher salt, or more to taste

1 teaspoon black pepper

5 ounces baby spinach, chopped

Serve each bowl with:

Fresh lime juice to taste

1 tablespoon sunflower seeds

shop the ingredients

Directions

Heat olive oil in a large pot over medium heat. Add the mushrooms and shallots. Cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are well-browned, about 10 minutes.
Stir in the tomato paste, thyme, cumin, coriander, cinnamon and allspice. Cook until fragrant, about 1 minute.
Stir in the bone broth, beans, sweet potato, salt, and black pepper and gently cook for 15 minutes. Add water to desired consistency. Stir in baby spinach and let cook just until wilted, about 1-2 minutes. Add lime juice and sunflower seeds to each serving.

Enjoy!