Unlike most cream soups, this is made without adding any dairy or similar ingredient. The mushrooms and asparagus give it a nice creamy taste after being run through the blender, while being a good source of fiber. Vegan-friendly and gluten-free.
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Preparation Time
10 minutes
Cooking Time
10-15 minutes
Difficulty Rating
1
Health Level
5
Serves
4
Ingredients
- 1 lb. / 454 g asparagus, preferably young stems
- ½ lb. / 225 g maitake and/or enoki mushrooms
- 2 cups / 480 ml vegetable or white miso broth, preferably low-sodium
- 1 Vidalia onion, diced
- Thyme to taste (optional)
Directions
- Wash and trim asparagus, removing large fibrous ends.
- Brush mushrooms clean, chop into small pieces.
- Combine all ingredients in stock pot and heat over medium heat until asparagus is tender, approximately 10-15 minutes.
- Remove from heat and let cool slightly.
- When cool enough blend to desired consistency.
Can be eaten hot or cold. Garnish with green onion and a dollop of yogurt, if desired.
Serving size: 1 cup / 240 ml
Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat
i i would like a soup like that and put califlower and cabbage boiled chicken breast broccoli red peppers slow cook for a few hours