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Mushroom & Sage Vegetable Soup

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Adapted from “Simple Vegetable Soup” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr


15 min Prep Time

50 mins Cook Time

1 hr, 5 min Total Time

450 Calories


  • ½ cup Wild Mushroom and Sage Oil
  • 1 cup chopped red onion
  • Salt and Pepper to taste
  • 1 cup chopped broccoli, fresh or thawed frozen
  • 1 cup chopped carrots
  • 4 cups baby spinach or 2/3 cup thawed frozen spinach
  • 1 (28 oz) can crushed tomatoes
  • 6 cups water of low-sodium vegetable broth
  • 4 cups (1 1/2 lbs) unpeeled baking potatoes, scrubbed clean and cubed


Heat olive oil in a soup pot over medium-low heat. Add onion and season with salt and pepper. Cook for 10 minutes. Stir in the broccoli, carrots, and spinach and season with a bit more salt and pepper. Cook until vegetables are tender, 25-30 mins.

Add the tomatoes and vegetable broth. Cover and bring soup to a boil over medium-high heat. Add the potatoes and reduce heat slightly. Partially cover and simmer until potatoes are tender, 10 – 15 mins.