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…
- 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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