MUSHROOM AND SPINZCH SOUP WITH BROWN RICE RECIPE
5/5
This hearty and nutritious Mushroom and Spinach Soup with Brown Rice is a perfect option for a healthy and satisfying meal. Packed with flavors and loaded with vegetables, it’s a delicious way to incorporate more plant-based goodness into your diet.
INGREDIENTS
- 1 cup brown rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
INSTRUCTIONS
- Cook the brown rice according to the package instructions and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until softened.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the chopped spinach and dried thyme to the pot. Season with salt and pepper to taste.
- Simmer the soup for about 10-15 minutes until the vegetables are cooked through and the flavors are well combined.
- Serve the Mushroom and Spinach Soup over cooked brown rice.
- Garnish with fresh herbs, if desired.
TIPS
- Feel free to add more vegetables to the soup, such as carrots, celery, or bell peppers, for added flavor and nutrition.
- Adjust the seasoning according to your taste preferences. You can add additional herbs and spices like thyme, rosemary, or paprika for extra flavor.
- If you prefer a creamier soup, you can blend a portion of the soup using an immersion blender or regular blender before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
- Serve the soup with a side of whole grain bread or a salad to complete the meal.
NUTRITION VALUE
- Calories: Approximately 200 per serving
- Fat: 7g
- Carbohydrates: 28g
- Protein: 8g
- Fiber: 4g
