top of page

Fresh Asparagus/Mushroom Soup (gluten free, vegan, dairy free)

Fresh Asparagus/ Mushroom Soup

  • 1 bunch of asparagus (broken into pieces)

  • 1 large onion (chopped)

  • 2-3 cloves of garlic (chopped)

  • 1 tbsp organic olive oil or coconut oil

  • 1 leaf of sea vegetable (Alaria, Kelp, Dulse...)

  • 1 lb package portobello mushroom caps (I found these at Costco but any type of mushroom will do the trick)

  • 1 tsp Himalayan sea salt (or to taste)

  • 1 tsp The Wizard's Organic Hot Stuff (or other hot sauce)

  • fresh ground pepper to taste

Sautee the onions, garlic and asparagus in olive oil in a large soup pot until they soften.

Add the mushrooms and stir to mix the flavours.

Add enough filtered water to cover and allow the veggies to move freely.

Add the salt, hot sauce (and any other herb/seasoning you prefer).

Simmer until veggies are all cooked through - about 20 minutes.

Hand blend and serve garnished with sunflower sprouts or a dollop of goat cheese.


120 views0 comments
bottom of page