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Creamy Hearty Winter Soup

  • Author: wellness sleuth
  • Total Time: 45 minutes
  • Yield: 4


Nothing is more warming and comforting for the colder months than a big steaming bowl of earthy cream soup. Creamy Hearty Winter Soup is filled with earthy vegetables like potatoes, carrots, spinach, corn, and mushrooms. 




3 T. olive oil, divided

1 medium onion, diced

2 garlic cloves, minced

1 c. vegetable stock

2 c. warm water

7 oz. Portobello mushrooms, chopped

1 medium potato, peeled and cubed

7 oz. heavy cream*

2 c. baby spinach, rough chopped

Sea salt and black pepper, to taste

1 c. canned chickpeas, drained, rinsed and lightly patted dry

2 T. olive oil

*To prevent curdling, add a small of hot liquid from pan to heavy cream before adding it to the soup.


  1. Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent, approximately 4-5 minutes.

  2. Add vegetable stock, water, mushrooms, and potatoes.


  1. Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. Time to cook will vary based on size of potato cubes. 


  1. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.

  2. Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.


  1. In a small skillet, heat 1 tablespoon olive oil over medium heat.  


  1. Add chickpeas and cook until crispy, stirring occasionally.  


  1. To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!

  • Prep Time: 15 min
  • Cook Time: 30 mins

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