One of my absolute favorite places to eat in Dallas is The GEM Juicebar. It’s a true gem—serving wholesome, organic smoothies, fresh-pressed juices, nourishing soups, and light bites. I visit often when I need something quick, healthy, or simply delicious. My go-to takeaway is their MVP Soup (Mushroom Veggie Power). Despite sounding simple, this soup is brimming with savory, comforting flavor. It’s especially welcome after a weekend of indulgence: gentle on the digestion, packed with vegetables, and deeply satisfying.
I recently discovered the Magic Mushroom Powder from Nom Nom Paleo and it has been a game changer for boosting savory depth. Nom Nom Paleo shares a recipe for this seasoning blend, or you can find comparable blends at many grocery stores. A pinch elevates the umami in this MVP Soup and transforms it from pleasant to memorable. If you love deep, savory notes in vegetable soups, this powder is worth trying.
- 2 tablespoons avocado oil
- 1/2 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1/2 large head cauliflower (or 1 small head), cut into florets
- 8 ounces baby bella mushrooms, cleaned and quartered
- 6 cups bone broth or low-sodium chicken broth
- Kosher salt, to taste
- Black pepper, to taste
- 4 cups baby spinach, packed
- 4 teaspoons Magic Mushroom Powder (or to taste)
- Warm the avocado oil in a medium pot over medium-high heat. Add the diced onion, carrot, and celery with a generous pinch of salt and some black pepper. Sauté until the vegetables become fragrant and tender, about 5 minutes.
- Add the cauliflower florets and quartered mushrooms. Continue cooking for 2–3 minutes so the mushrooms release flavor and the cauliflower begins to brown a little.
- Pour in the broth and bring the mixture to a gentle boil. Reduce the heat to a simmer, cover the pot, and cook until the cauliflower is fork-tender, about 12–15 minutes.
- Remove the pot from the heat and stir in the packed baby spinach and the mushroom powder. Allow the spinach to wilt and the powder to dissolve into the broth.
- Use an immersion blender to puree the soup until smooth and creamy. If you prefer, let the soup cool slightly and blend in batches in a countertop blender, then return it to the pot.
- Taste and adjust the seasoning with additional salt, pepper, or mushroom powder as desired.
- Serve warm, optionally sprinkling a little extra mushroom powder on top for an added savory finish. Enjoy with crusty bread or a simple salad for a light, nourishing meal.
This soup is intentionally simple and vegetable-forward. Using bone broth adds richness, but a good low-sodium chicken or vegetable broth will also work. The Magic Mushroom Powder lends a deep umami character; add it slowly and taste as you go until you reach the flavor you prefer.
For a creamier texture without dairy, try stirring in a tablespoon of coconut cream or a splash of full-fat coconut milk after blending. If you like more texture, reserve a cup of sautéed mushrooms and cauliflower before blending and stir them back into the finished soup.
Storage: Keep leftovers refrigerated in an airtight container for 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. This soup also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving suggestions: Pair this soup with a green salad, roasted vegetables, or a slice of whole-grain toast. It makes a comforting lunch or a light dinner and works well as part of a balanced meal plan focused on vegetables and clean ingredients.