Cream of Broccoli, Spinach & Mushroom Soup

Silky, savory, 30-minute comfort

Serves: 4 | Time: ~30 minutes (longer simmer = deeper flavor)
You’ll need

• 1 tbsp coconut oil

• ½ cup diced white onion

• 6 cups diced mushrooms

• 2–3 garlic cloves, minced

• 1 tsp fresh thyme

• ¾ cup dry white wine

• 1 can full-fat coconut milk

• 1½ cups low-sodium vegetable stock

• ¾ tsp sea salt

• ½ tsp black pepper

• 5–6 cups fresh baby spinach

Let’s Make It

1.    Sauté onion in oil 2 min. Add mushrooms; cook 5–6 min.

2.    Stir in garlic + thyme; cook 2–3 min (lower heat if needed).

3.    Deglaze with wine; simmer 5 min.

4.    Add coconut milk, stock, salt, pepper; simmer 20 min (covered = lighter; uncovered = thicker).

5.    Optional: Blend partially/fully before adding spinach for extra creaminess.

6.    Stir in spinach just before serving; wilt to bright green.

Pro Tip: Add 1–2 cups small broccoli florets with the stock for a deeper “green” profile.