Low-Carb Spinach & Mushroom Soup

Step 1Heat butter (or olive oil or ghee) in a large pot over medium heat.

Step 2Add the onion and cook, stirring occasionally until soft, around 8-10 minutes.

Step 3Slice the mushrooms. Add mushrooms and continue to cook until the mushrooms start to soften, around 5 to 6 minutes.

Step 4Squeeze liquid out of the defrosted spinach, and add to the pot, along with the vegetable stock (or chicken stock).

Step 5Bring to the boil, and then simmer 10 minutes. Remove from heat and stir through half of the cream (or coconut cream).

Step 6Allow to cool slightly and then either use a stick or stand blender to process.

Step 7Serve drizzled with extra cream. Store in the fridge up to 5 days, or in the freezer up to 3 months. For extra protein feel free to add some fried halloumi, poached eggs or cooked chicken.