Description
Witches Brew is a vibrant and creamy green pea soup enriched with potatoes, spinach, and sautéed mushrooms, perfect for a cozy meal with a spooky twist. Finished with a garnish of cream or coconut milk, microgreens, and a hint of spice, this soup balances fresh flavors and comforting textures in every bowl.
Ingredients
Scale
Soup
- 3 tbsp olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, minced
- 1 cup potatoes, diced
- 3 cups frozen green peas
- 1 handful of baby spinach
- 1 tsp ground pepper
- 1 tsp salt
- 3 cups vegetable stock
Mushrooms
- 1 tbsp olive oil
- 8 oz white or brown mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
Garnish
- heavy cream or coconut milk
- micro rainbow mix
- peas
- ground black pepper
- crushed red pepper (optional)
Instructions
- Sauté Aromatics and Potatoes: Heat the oil in a large soup pot and cook the onions, garlic, and diced potatoes. Stir frequently for about 5 minutes, until the potatoes are semi-soft.
- Add Vegetables and Stock: Stir in the green peas, baby spinach, salt, and ground black pepper for about one minute. Then add the vegetable stock, bring the mixture to a boil, and reduce to a simmer for 10-15 minutes until all ingredients are soft.
- Blend the Soup: Use a regular or immersion blender to blend the soup until it achieves a smooth and creamy texture.
- Reheat the Soup: Return the blended soup to heat and cook until it reaches a boil again.
- Prepare Mushrooms: In a medium pan, heat olive oil and add mushrooms with salt. Sauté for 1 minute, then pour in vegetable stock and continue cooking the mushrooms until soft, taking care not to overcook to maintain their shape.
- Assemble and Garnish: Remove mushrooms from the stock and set aside. Pour the hot soup into serving bowls and garnish with a swirl of heavy cream or coconut milk, micro rainbow mix, additional peas, ground black pepper, crushed red pepper if desired, and the sautéed mushrooms.
Notes
- You can use white, brown, or a mix of mushrooms to create visual contrast for the garnish.
- To create skull-shaped mushrooms, clean and cut mushrooms in half and trim stems for a flat edge.
- Use a small piping tip or a narrow straw to poke holes for eyes, and cut slits for the nose and mouth to resemble skull teeth.
- The soup can be made vegan by substituting heavy cream with coconut milk.
- Be careful not to over-sauté mushrooms to keep their shape intact.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg
