Portobello and Asparagus Soup
This soup is a symphony of earthy and fresh flavors, with a rich, creamy texture. The portobello mushrooms add a deep umami flavor, while the asparagus provides a bright, vegetal contrast. The almond milk and nutritional yeast create a smooth and creamy texture, without the need for dairy. This soup is perfect for a light lunch or dinner, and can be easily customized to your taste.
This recipe has its roots in a cold, rainy day in the Pacific Northwest. I was craving something warm and comforting, but I didn't want to spend hours in the kitchen. I had some portobello mushrooms and asparagus in the fridge, and I thought they would make a great soup. I started by sautéing the mushrooms and asparagus in olive oil, until they were browned and tender. Then I added some vegetable broth, almond milk, and nutritional yeast. I brought the soup to a boil, then reduced the heat and simmered it for 20 minutes. I pureed the soup with an immersion blender, and seasoned it with salt and pepper to taste. The result was a delicious, creamy soup that was perfect for a cold day. I've been making this soup ever since, and it's become a favorite of mine.
Portobello and Asparagus Soup Portobello and Asparagus Soup Portobello and Asparagus Soup Portobello and Asparagus Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound portobello mushrooms, chopped
  • 1 bunch asparagus, trimmed and chopped
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until softened.
  3. Add the portobello mushrooms and asparagus and cook until the mushrooms are browned and the asparagus is tender.
  4. Add the vegetable broth, almond milk, and nutritional yeast.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Puree the soup with an immersion blender or in a regular blender until smooth.
  7. Season with salt and pepper to taste.
Why It Works
  • The combination of portobello mushrooms and asparagus creates a rich, flavorful soup.
  • The almond milk and nutritional yeast create a smooth and creamy texture, without the need for dairy.
  • The soup is easy to make and can be customized to your taste.