Diet and Nutrition

Monday Meals: Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin

Autumn is soup time. Warm, hearty and nourishing, soups are the perfect antidote to the cooler days. And they make the kitchen smell great! This recipe for Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin from New York Times Cooking is robust and satisfying, while still simple enough for a weeknight meal. It is also gluten-free and vegetarian. Mushrooms and spinach are both good sources of fiber, supporting gut health and weight loss. Spinach is a great source of iron (critical for blood function), vitamin A (important for your eyes), vitamin K (for healthy bones) and magnesium (needed all over your body, especially for muscle, bone and heart health.) Warm spices give the pot depth and complexity. Cinnamon has a host of its own health benefits and this is the perfect time of year to bring it back into your kitchen rotation. Check out our article: Spice Up Your Health – With Cinnamon!

Recipe courtesy of the New York Times.


  • 6 tablespoons unsalted butter or extra-virgin olive oil
  • 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
  • ½ pound shallots, finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped fresh thymeleaves
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • Pinch ground allspice
  • 2 ½ teaspoons kosher salt, more to taste
  • 1 teaspoon black pepper
  • 5 ounces baby spinach
  • Fresh lime juice, to taste
  • Plain yogurt, for serving (optional)


  1. Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  4. Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you’d like.
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Alison Relyea-Parr

Alison Relyea-Parr

Alison is the editor and contributor of A UW-Madison graduate, Alison is also an illustrator and educator.