Creamy Spinach and Mushroom Soup (Low-Carb, Diabetic-Friendly & Comforting)
A rich, healthy soup made with mushrooms, spinach, and light cream for a cozy, diabetic-friendly meal that’s creamy, low-carb, and full of flavor.
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225 g mushrooms, sliced (cremini or button)
- 4 cups fresh spinach leaves
- 3 cups low-sodium vegetable or chicken broth
- ½ cup unsweetened almond milk or light cream
- ½ cup plain Greek yogurt for creaminess without heavy cream
- 1 tsp thyme fresh or dried
- ½ tsp black pepper
- ¼ tsp salt or to taste
- Optional: pinch of nutmeg for depth
Instructions
- Sauté the Base – In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant.
- Add Mushrooms – Stir in mushrooms and cook 5–7 minutes until golden and tender.
- Add Spinach – Add spinach and cook until wilted.
- Simmer – Pour in broth and bring to a gentle simmer for 10 minutes.
- Blend (optional) – For a creamy texture, blend half the soup and return it to the pot.
- Make it Creamy – Stir in almond milk and Greek yogurt. Warm gently (don’t boil). Adjust seasoning with salt, pepper, and nutmeg.
- Serve – Drizzle with olive oil and garnish with fresh thyme.