This warm and cozy soup is packed with earthy mushrooms, tender sweet potatoes, and fresh spinach, all simmered in a rich, creamy broth. Perfect for chilly days, it’s a simple, nourishing, and satisfying meal that feels like a hug in a bowl. Easy to make, wholesome, and family friendly!

Ingredients :

1 tablespoon olive oil
1 small red onion, diced (about 1 cup)
1 cup carrots, diced (2 medium)
1 cup celery, diced (2 ribs)
½ teaspoon sea salt
4 cloves garlic, minced
3 cups sweet potatoes, peeled and cut into chunks (1 large)
3 cups cremini mushrooms, sliced (10 ounces)
1 bay leaf
2 teaspoons Italian seasoning
4 cups chicken or vegetable broth
1 cup whole milk
4 cups fresh spinach, roughly chopped
Freshly ground black pepper, to taste

Instructions:

Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery, sauté for 5 minutes until soft and translucent.
Stir in garlic and cook 1 minute until fragrant.
Add mushrooms, bay leaf, and Italian seasoning. Stir to coat mushrooms evenly.
Add sweet potatoes and broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook 10–15 minutes, until sweet potatoes are tender but not mushy.
Stir in whole milk and fresh spinach. Cook 3–4 minutes until spinach is wilted.
Season with sea salt and freshly ground black pepper to taste. Remove bay leaf.
Serve warm and enjoy!