This post may contain affiliate links. Please read our disclosure policy.

MVP Soup (Mushroom Veggie Power)

One of my most absolute favorite restaurants in Dallas is The GEM Juicebar. It’s truly is a ‘gem’ of a place with delicious, wholesome, and organic smoothies, juices, soups, bites, and more! I am a total regular there, stopping by to get all sorts of goodies all the time when I am in a rush or just wanting to treat myself. One of my favorite things to grab and go is their MVP Soup (Mushroom Veggie Power) — filled with mushrooms and veggies, it sounds boring but it’s absolutely full of flavor and delicious. It’s also the perfect thing to eat after a crazy vacation or weekend of overindulging (hello, holiday season)! It’s easy on the digestive system and packed full of nourishing veggies. ahh.

I also recently discovered Nom Nom Paleo’s “Magic Mushroom Powder” and my life is forever changed. Talk about a total flavor booster!! She has the recipe on her blog, or you can be lazy like me and buy it at your local Whole Foods Market! It adds a serious savory flavor to dishes that will rock your world. I can’t recommend it enough! It’s taken this healthy, simple MVP Soup (Mushroom Veggie Power) to the next level. 

MVP Soup (Mushroom Veggie Power)
Write a review
Total Time
30 min
Total Time
30 min
  1. 2 tablespoons avocado oil
  2. 1/2 medium size yellow onion, diced
  3. 2 stalks celery, diced
  4. 1 large carrot, peeled and diced
  5. 1/2 large head of cauliflower (or 1 small head), cut into florets
  6. 8 ounces baby bella mushrooms, cleaned and quartered
  7. 6 cups bone broth (or low-sodium chicken broth)
  8. kosher salt, to taste
  9. black pepper, to taste
  10. 4 cups baby spinach, packed
  11. 4 teaspoons Nom Nom Paleo Magic Mushroom Powder (*see note)
  1. Heat oil in a pot over medium high heat. Add onions, carrots, celery, and a pinch of kosher salt and pepper and saute until veggies are tender, about 5 minutes.
  2. Add the cauliflower and mushrooms and saute for a few minutes so that they develop a little more flavor, about 2 more minutes.
  3. Add the broth and bring to a boil. Once boiling, reduce heat to simmer and cover and cook until the cauliflower is fork tender, about 15 minutes.
  4. Remove from heat and stir in the spinach and mushroom powder.
  5. Using an immersion blender or carefully transfering cooled soup to a blender, blend until smooth and creamy.
  6. Taste and adjust seasonings, to taste.
  7. Serve sprinkled with a little extra mushroom powder and enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *


  1. I love this soup! So perfect after a little too much fun at Easter brunch. Also, I use the Trader Joe’s mushroom umami powder and it’s perfect!

  2. I just made this for lunch this week and it turned out so good! I ended up making it in my instant pot by placing everything in for 8 minutes. So easy! Also I only blended half of the vegetables since I still like to have something to chew on then added the spinach and mushroom powder at the end. Thanks!

  3. Hmmm, my pot of soup looks nothing like yours. I followed the recipe, mine is turned out green and kind of runny. I am adding more veggies to thicken it a bit. Still good though!