Description
Witches Brew is a vibrant and creamy green pea soup infused with fresh spinach and potatoes, topped with savory sautéed mushrooms shaped like spooky skulls. This comforting and visually fun soup is perfect for Halloween or any time you want a nourishing green meal with a hint of whimsy.
Ingredients
Units
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 olive oil in a large soup pot over medium heat. Add the roughly chopped onions, minced garlic, and diced potatoes. Stir frequently and cook for about 5 minutes or until potatoes start becoming semi-soft.
- Add greens and peas: Mix in the frozen green peas, baby spinach, salt, and ground black pepper. Stir for about a minute to combine flavors, then add the vegetable stock. Increase heat to bring the mixture to a boil.
- Simmer the soup: Reduce heat to a simmer and let it cook for 10-15 minutes or until all the vegetables are tender and soft.
- Blend the soup: Using a regular blender or immersion blender, puree the soup until it reaches a smooth and creamy texture.
- Heat blended soup: Return the blended soup to the stove and heat until it boils gently, stirring occasionally to prevent sticking.
- Prepare mushrooms: In a medium pan, heat olive oil over medium heat. Add the mushrooms and sprinkle with salt. Sauté for about 1 minute, flipping carefully to avoid breaking the mushroom shapes. Then add vegetable stock to the pan and cook until mushrooms are soft but still hold their shape.
- Remove mushrooms: Use a slotted spoon to remove the cooked mushrooms from the liquid and set aside.
- Serve and garnish: Pour the hot soup into serving bowls. Garnish with a drizzle of heavy cream or coconut milk, micro rainbow mix, fresh peas, a sprinkle of ground black pepper, optional crushed red pepper, and top with the sautéed mushrooms styled as skulls.
Notes
- You can use both white and brown mushrooms for better color contrast in the garnish.
- To make skull-shaped mushrooms, clean and halve the mushrooms. Use a small piping tip or straw to poke eyes, and make slits for the nose and teeth using a knife on the mushroom stems.
- Be careful not to over-sauté mushrooms to preserve their shape for garnish.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg
