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  • Jennifer Galardi

Recipe: Mushroom Soup w/ Spinach & Kelp

If you need a quick and super nutritious mid week meal, this will become a go to! Of course, you must like mushrooms. (I have a few friends who don't which I will never understand!) It combines the gut healing properties of bone broth and the mineral dense nutrition of seaweed. I always feel like Superwoman the morning after this!

12 - 14 oz. purified water (if you don't have or can't find OM Mushroom powdered broths, you can do a mix of veggie broth and packaged bone broth. although I highly recommend them - they'll become a staple in your kitchen!)

1/2 - 1" fresh ginger

2 tsp. ghee

1-2 cups sliced mushrooms

2 cup spinach

kelp or kombu seaweed (a few pieces)

himalayan pink sea salt

In a medium saucepan, melt ghee over medium high heat and grate ginger and add mushrooms. Cook until mushrooms are covered in ghee and spice and ginger is browned. Add water and bring to boil. Reduce to simmer and add OM broth and stir until well dissolved. Simmer for about 5 minutes until mushrooms seem cooked. Turn off heat, add salt to taste (I usually only use a pinch as the seaweed will add lot umami flavor) and cool for a couple of minutes. Transfer mixture to blender and blend until smooth. Return soup mixture to pot on low heat and add spinach and seaweed. Cook until wilted and seaweed soft. Allow to cool and serve. Serves 2.

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