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Prepare vegetables as per ingredients notes above.
Heat up the oil in a large pot and add onion, garlic, mushrooms and potato. Sautee for approx. 10 min until vegetables start to soften slightly.
Add dried thyme, some salt and pepper, stock and bring it to boil. Lower the heat and simmer for approx. 20 minutes or until veggies are soft.
When the soup is almost ready add washed spinach and let it wilt. It won't take long at all, couple of minutes is all you need here.
Turn off the heat and puree the soup until smooth or to desired consistency. Taste and adjust seasoning if required.
Serve with a swirl of plant based cream and drizzle of extra virgin olive oil. Enjoy!