Mushroom, Asparagus & Spinach Soup Recipe


This fiber and iron-rich soup is scrumptious and an excellent addition to your real food diet.

Yield: 4 servings

Total Time Taken: 20 minutes


2 cups shiitake mushrooms, thinly sliced

1 pound asparagus, trimmed and chopped

6-ounce baby spinach, fresh and chopped

1 small white onion, finely chopped

4 teaspoons minced garlic

24 fluid ounce vegetable broth

½ teaspoon dried tarragon

1 bay leaf

8 fluid ounce almond milk, unsweetened

¼ cup chopped parsley

1 lemon, juiced

Salt – 1 teaspoon

Ground black pepper – ½ teaspoon

2 tablespoons coconut oil


  1. Place a large pot over medium heat, add coconut oil and let melt. Then add onion and cook for 3-5 minutes or until nicely golden brown, stir occasionally.
  2. Add garlic and cook for 1-2 minutes or until fragrant, stir occasionally.
  3. Add mushrooms and sauté for 3-4 minutes or until vegetables start to sweat, stir occasionally.
  4. Pour in broth, add spinach, bay leaf, tarragon and stir until just mixed. Then simmer soup for 30 minutes over medium-low heat until asparagus is tender.
  5. Remove pot from heat, pour in almond milk and stir in lemon juice and parsley and let the soup rest for 30 minutes.
  6. Adjust seasoning and ladle soup into serving bowl and serve straight away.

Nutritional Information Per Serving: 317 Cal, 21 g total fat (11 g sat. fat), 143 mg chol., 392 mg sodium, 21 g carb., 1g fiber, 11 g protein.

Mushroom, Asparagus & Spinach Soup


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