Asparagus and Mushroom Soup

Asparagus and Mushroom Soup

Great as a spring and summer tonic when asparagus are fresh. Frozen asparagus and shiitake mushrooms can be used as substitutes for fresh ingredients for this soup.



For 4 people ()


  • 2 tablespoon(s) extra virgin olive oil or coconut oil
  • 1 leek
  • 1/2 cup(s) shiitake mushrooms, sliced
  • 3 carrots, cut into 1/2 moons
  • 1 teaspoon(s) ginger root, minced
  • 2 cloves garlic, minced
  • 5 cup(s) low sodium vegetable stock
  • 1 cup(s) asparagus, cut diagonally into 1 inch pieces
  • 1/4 cup(s) parsley, de-stemmed and chopped
Cooking time

Asparagus and Mushroom Soup Directions

  1. Chop the green parts off the leek. Cut the white part of the leek into 1/2 inch half moons and soak in cold water to remove any debris.
  2. In a large heavy pot over medium heat, sauté leeks, mushroom, carrots, ginger and garlic in oil until soft, 10 minutes.
  3. Add vegetable stock, bring to a boil. Then cover and lower heat to simmer for 20 minutes. Add asparagus and cook for another 5 minutes. Add parsley and serve. Enjoy!

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)

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