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Batch 001

Super
greens soup.

Light meal Mushroom & herb Batch 001
20 minutes Serves 3 Mushroom & herb

A simple way to fold a lot of greens into a single bowl. The base is whatever soft herbs and leaves are looking good that week, sweated in olive oil, blended smooth, then loosened with broth. It comes together in about twenty minutes and tastes brighter than it has any right to.

A bowl of bright green pureed soup with herbs scattered on top
Tested by Sinead in our Lisbon kitchen.
Ingredients
  • 500ml Mushroom & herb broth
  • 1 tbsp olive oil
  • 5 cups baby spinach
  • 1 cup flat-leaf parsley
  • 1 cup coriander (optional)
  • 1 bunch spring onions, roughly chopped
  • 1 clove garlic
  • 1/4 jalapeno, deseeded
  • Flaky sea salt and black pepper, to taste
Method
  1. Wash and roughly chop the spinach, herbs, spring onions, garlic and jalapeno.
  2. Warm the olive oil in a pan over medium heat and add the greens. Stir for two to three minutes, just until they soften.
  3. Tip everything into a blender and pour over the broth. Blend until smooth.
  4. Return to the pan over low heat to warm through. Taste and adjust the salt.
  5. Serve with a grind of black pepper, a final drizzle of olive oil, and a few extra herbs scattered on top.
More recipes

Keep cooking.

Recipe Butternut squash and mushroom soup 1 hour · Serves 4 · Mushroom & herb → Recipe Chicken pot pie soup 45 minutes · Serves 6 · Liquid Gold → Recipe Classic Lisbon caldo verde 35 min · Serves 4 · Grass-fed beef →
"If the soup feels too thick, loosen it with a splash more broth or hot water before serving."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Yes, and Liquid Gold makes a perfectly good version, slightly lighter and more savoury. Mushroom & Herb gives the soup a quieter, earthier base that lets the parsley and coriander do the talking; chicken broth pushes the dish a little more towards a classic green soup.
It's best within a few hours of blending. Bright green soups dull quickly; by the next day the colour has gone army-issue and the flavour flattens. If you have to make it ahead, cook the greens but don't blend until you're ready to serve.
Technically yes, but reluctantly. Freezing breaks the structure of the herbs and you lose the freshness that's the whole point. If you have leftovers, finish them within two days rather than freezing.
A quarter of a deseeded jalapeño gives a quiet warmth at the back, not heat. If you want it hotter, leave the seeds in or add a second piece. If you'd rather no heat at all, leave it out; the soup holds up without.
If you use a vegetable or mushroom-based broth, yes. Our Mushroom & Herb broth is plant-based. Liquid Gold is not.
Easily. The recipe doubles or triples cleanly, but you'll need to blend in batches unless you have a generous jug blender. Blend each batch fully smooth before pouring back into the pan, otherwise you end up with a rougher texture than the soup wants.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: April 2026.