Spinach, Leek and Mushroom Soup

This is a tasty soup combining three very nutritious veggies. Rich in iron, folate, Vitamin A, Vitamin D, minerals, this soup is a great way to include greens in your diet. This fortified soup is ideal for weight watchers and those looking to make a healthy addition to their diet.


  • Spinach – 2 large cups, tightly packed
  • Mushrooms – 1 cup, cleaned and sliced
  • Leeks – 2, ends, light green and white parts trimmed; roughly chopped
  • Garlic – 2 cloves
  • Potato – 1, peeled
  • Green chillies (optional) – 2
  • Water/ Stock – 4 cups
  • Salt and pepper – To taste
  • Oil – 1 tblspns.


  1. Heat oil in a pot, add the garlic and leeks.
  2. Sauté for a minute.
  3. Toss in potatoes and cook till it is tender.
  4. Toss in the mushrooms and green chillies, and sauté for 30 seconds.
  5. Pour the stock/water into the pot and bring it to a boil.
  6. Once it boils, cover the pot and let it simmer till the potatoes are soft.
  7. Put a fork through the potatoes to see if they are soft; if not soft enough, allow it to simmer a little longer.
  8. Add the spinach leaves, and simmer for 3 minutes.
  9. Ensure the spinach leaves don’t wilt.
  10. Turn the stove off.
  11. Use a stick blender, and blend it smooth.
  12. If you’re using a blender, wait for the soup to cool.
  13. Season and serve hot with bread sticks.


  1. Replace leeks with onions.
  2. Skip mushrooms if you do not enjoy its taste.
  3. Add a little cumin and/or coriander powder to spice the soup up.

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