Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 cups pure water
- 2 cups sliced mushrooms (reserve 1 cup)
- 2 cups onion, sliced in thin half-circles
- 1 1/2 cups thinly sliced celery
- 2 lbs finely chopped fresh spinach (reserve half for later)
- 1 cup diced green onions (reserve 1/4 cup for garnish)
- 2 tbsp soy sauce
- 1 tbsp each dried basil and oregano
- 1/2 tsp ground celery seed
- 2 tsp sea salt
- 1/2 tsp cayenne pepper
- 1 cup vegan sour cream
- =
Directions
In a large soup pot, bring to a boil the water, 2 cups of the mushrooms, onions, celery and 1/2 of the spinach. Reduce heat and simmer, covered, for about 20 minutes, until onions and celery are tender.
Add reserved mushrooms and spinach, 3/4 cup of the green onions, soy sauce and spices. Simmer about 10 minutes.
For the creamy soup option, turn the burner to the lowest heat. In a blender, place the sour cream and enough of the hot soup broth that the mixture will blend (about 1 cup). Blend until smooth, then add mixture back to the soup and heat very gently for a few minutes. Don't boil it! Garnish with the remaining green onions.