Asparagus has been used both as a vegetable and medicine for a long time, owing to its delicate flavor and medicinal properties. The most delicate taste of the asparagus is in its tips; however its stems are equally good. Here is a vegan twist on a classic asparagus mushroom soup. This is a very simple recipe which combines the mild flavor of asparagus with mushrooms and garlic. It gets its creamy texture from the mushrooms and onions. Serve it warm with bread and enjoy.


3-4 tender asparagus stalks, 75 grams, chopped
6-8 mushrooms, 150 grams, chopped
1 onion, chopped
2-3 garlic cloves
1 tbsp oil
salt and pepper to taste


  1. Heat the oil in a pan for 2 minutes.
  2. Saut the onions and garlic for 2 minutes until soft
  3. Add mushroom, asparagus, salt, pepper and saut for 5 minutes.
  4. Add 3 cups of water and let it boil for 10 minutes
  5. Turn off the heat and let it cool for 15 minutes.
  6. Blend the soup in a blender (take care when blending warm ingredients) and pass it through a sieve
  7. Heat the soup in a pan for 5 minutes, add salt and pepper


  1. You can add a dash of lime to add a tangy taste.
  2. If you feel the soup is thick, add some water to the soup or add cup boiled sweet potato before blending if you wish to get a thicker consistency.
  3. You can add spinach leaves along with mushroom and asparagus to give it a slightly different taste and color.

Serves: 2
Preparation time: 25 minutes