This Spelt and Mushroom Soup is rustic, rich, and full of natural flavour. The nutty taste of spelt grains blends beautifully with the deep, savoury tones of mushrooms, creating a satisfying soup that feels both nourishing and indulgent.
It’s the kind of dish that makes you slow down — a bowlful of warmth, ideal for lunch, supper, or whenever you need a simple, grounding meal. Each spoonful delivers soft grains, tender mushrooms, and a creamy, earthy broth that’s pure comfort.
It’s wholesome without being heavy. Spelt gives a gentle chew and subtle sweetness, while mushrooms add umami depth. The recipe is easy, budget-friendly, and naturally filling — perfect for batch cooking or freezing.
It’s also flexible: use any mushrooms you like — chestnut, button, or wild — and adjust the texture from chunky to smooth. This soup proves that simple ingredients can make something truly special.
A hearty soup combining nutty spelt and earthy mushrooms in a creamy, savoury broth — simple, filling, and deeply comforting.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cooked soup keeps well for 3–4 days in the fridge or can be frozen for up to 3 months. Thaw overnight and reheat gently. Add a splash of water or stock if it thickens on standing.
Use olive oil and plant-based milk. For extra creaminess, blend a portion of the soup and stir it back in.
Add diced carrots or celery with the onions for extra veg. Kale or spinach stirred in at the end gives colour and nutrients.
This Spelt and Mushroom Soup delivers deep flavour and wholesome satisfaction in every bowl. With minimal effort, you’ll have a hearty, nourishing meal that tastes even better the next day. Make it once, and it’ll become a staple for cosy days and quick lunches alike.
