I love seeing what seasonal veggies I get at the farmer’s market each week before I come up with dinner recipes. This week, the asparagus and spinach were abundant. And the mushroom guy had so many beautiful varieties. My favorite are the shiitake mushrooms. Not only do they taste amazing, but they have medicinal properties as well. Known to support the immune system, to help prevent cancer, and to reduce cholesterol, these fiber and iron rich, scrumptious little fungi are an excellent addition to your REAL food diet.
Another farmer’s market special…
Shiitaki Mushroom Asparagus Spinach Soup
- Yield: 4 1x
- 1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
- 2 cups shiitake mushrooms, fresh and chopped into thin slices
- 4 big handfuls of baby spinach, washed well and roughly chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 4 cups homemade broth (chicken, beef , or veggie)
- 1/2 tsp tarragon, dried
- 1 bay leaf
- 1 cup homemade nut milk (like this recipe) of choice
- 1/4 cup fresh parsley, finely chopped
- juice of 1 lemon
- salt and pepper, to taste
- 2 TBS butter, ghee (like this), or coconut oil (like this)
- Melt fat of choice in medium soup pot and saute onion until translucent and beginning to brown
- Add minced garlic and saute from about a minute
- Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggie start to sweat
- Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
- Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
- Turn off heat, add nut milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (I usually let it sit for longer to let flavors meld)
- Before serving, add salt and pepper to taste and gently reheat.
I used homemade cashew milk for this recipe, but any milk of choice would work.
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This soup looks SO delicious and nourishing!
This was one of those things where you throw it all together and hope for the best…. It turned out so yummy!!! Thanks for stopping by.
It is so delicious! Just made it for dinner tomorrow night! Nice job Katja….love your cooking as always. xo
I love feedback.. Thanks, Tammy. And I love you. Sending you love and hugs.
Cindy (Vegetarian Mamma) says
Lots of goodies in this soup! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!
Cindy from vegetarianmamma.com
Have you ever tried this without the milk, or do you think it would be tasty without the milk? I am not a fan of cream/milk in my soup but I so love mushrooms and this looks so darn good!
I haven’t tried it without milk,but I am sure if you use a good quality homemade broth, it will be fabulous….. 🙂
Does this soup freeze well?
I haven’t frozen it but I am sure it will. Let me know if you try it. 🙂
Carmen Hix says
Can;t really rate it because I haven’t made it yet…can I use store bought almond or coconut milk for this recipe?
Katja Heino says
You can use any milk that you like. 🙂
Elizabeth Seiga says
Hi, do you know the macros for this soup?
Katja Heino says
Sorry. I do not calculate macros. But you can use this if you want to know: https://www.myfitnesspal.com/ Hope that helps! 🙂
On so good, dinner tonite. We rate new recipes as repeat, keep, do again. This definitely do again.. Thank you
Katja Heino says
Yay! I’m so glad you liked it. 🙂
Have made this several times and it is really delicious. I use heavy cream instead of nut milk. I always freeze a batch and it thaws beautifully!