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.
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.
Add vegetable stock, water, mushrooms, and potatoes.
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.
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.
Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
In a small skillet, heat 1 tablespoon olive oil over medium heat.
Add chickpeas and cook until crispy, stirring occasionally.
To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!
- Prep Time: 15 min
- Cook Time: 30 mins