spinach mushroom bisque

1 tablespoon cooking oil
1 ½ cups diced sweet onion
2 handfuls of spinach, rinsed
1 cup sliced mushrooms
2 medium carrots, diced
3 garlic cloves, diced
2 tablespoons all-purpose flour
1 ½ cups vegetable broth
2 (14 ounce or 400 gram) cans diced tomatoes
2 teaspoons Old Bay Seasoning
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 tablespoon soy sauce or liquid aminos
1 cup full-fat coconut milk
Salt and pepper, to taste
In a large pot, heat your cooking oil then add the onion and carrots.
Cook for 10 minutes over medium heat.
Add garlic and begin sprinkling the flour into the pot. Stir until everything is well mixed.
Add the broth a little at a time to blend well with the flour.
Add the tomatoes, thyme, mushrooms, spinach, Old Bay, soy sauce and cayenne pepper.
Bring mixture to a boil then reduce heat and allow to simmer for 20 minutes.
Remove from heat and blend the mixture, with a blender or food processor, until desired smoothness is reached.
Return mixture to the pot.
Stir in the coconut milk, salt and pepper.
Reheat in pot if needed.
Top with roasted chickpeas, croutons… the options are endless.


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