• Heat oil in a pot/ soup pan.
• Add chopped onions and minced garlic.
• Saute for 2 minutes with continuous stirring, till it becomes translucent.
• Now add the herbs (dried or fresh) and chopped mushrooms.
• Saute for another 1 - 2 minutes on high flame.
• Now mushrooms will start releasing water.

  At this point, you can remove some of the mushrooms for future use as topping on the soup. Or you can saute few mushrooms separately too. However, this step is optional.
• Then add the vegetable broth and simmer for 7 - 8 minutes.
• Now add the spinach greens to the soup and cook for 2 minutes or till it wilts. Don't overcook after adding spinach otherwise, spinach will lose color and nutrition.
• Remove from heat and with help of an immersion blender, blend this to puree.
• Add coconut milk and again simmer the puree for a minute. Skip adding coconut milk if you are looking for low calories soup.
• Add mushroom toppings that we have reserved earlhem.
• Taste and adjust salt and pepper in the soup. For a kick of heat add a bit of chilli flakes. Serve hot with a drizzle of olive oil over them.

Variation - Clear Soup with spinach & Mushrooms

• Heat oil in a soup pan.
• Add minced garlic and chopped onions. Saute for 2 minutes.
• If you like a slight heat, add red pepper flakes now. Else skip this step.
• Then add mushrooms and saute for 1 - 2 minutes more.
• Then add vegetable broth, soy sauce, vinegar to the pan.
• Cover with a lid and simmer for 5 - 6 minutes.
• Then add spinach greens and cook for 2 minutes until the leaves wilted.
• Turn off the heat.
• Taste and adjust salt and pepper.
• Serve the soup with some extra chopped scallions on top.