Description
Savor the bold flavors of Mediterranean mushroom soup, inspired by Greek cuisine! Crafted with olive oil, tahini, garlic, and fresh dill, this hearty plant-based dish is a delight for vegetarians and vegans. Finished with a bright splash of lemon for a zesty kick!
Ingredients
Scale
- 1 tbsp olive oil + more for serving
- ½ pound mushrooms (button or cremini), sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp tahini
- 1 ½ tbsp lemon juice + more for serving
- 2 tbsp fresh dill, chopped
- Salt and pepper, to taste
- 1 ½ cups romaine lettuce, chopped
- 5 oz frozen spinach or 12 oz fresh spinach, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. I learned to use a heavy-bottomed pot, like my old cast iron one, to prevent sticking.
- Toss in the chopped onion and garlic, and sauté until the onion is translucent. Don’t rush this step; it takes about 5 minutes, and I’ve burned the garlic before, so keep an eye on it.
- Add the sliced mushrooms and cook until they start to brown. This is where the flavor builds, so let them get a nice color, maybe 7-8 minutes.
- Throw in the romaine lettuce and spinach, and cook for 2-3 minutes. I like to use fresh spinach when I can, but frozen works in a pinch, just thaw it first.
- Pour in the vegetable broth and bring to a boil. I use 4 cups, but if you like it thinner, add a bit more, like half a cup.
- Reduce heat and let the soup simmer for 15-20 minutes. This is a good time to taste and adjust, maybe add a pinch more salt.
- Turn down the heat and stir in the tahini, lemon juice, and fresh dill. The tahini thickens it up, so stir well to avoid clumps, a mistake I made early on.
- Season with salt and pepper to taste. I like a good grind of black pepper, gives it a little kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 157 kcal
- Fat: 11.7g
- Carbohydrates: 11.1g
- Fiber: 2.1g
- Protein: 5g