Purée of Asparagus and Portobello – Gallstones

Purée of Asparagus and Portobello - Gallstones

Soup Sunday

It’s a cold rainy Sunday afternoon and I have some delicious veggies that need to be cooked. Now if my toddler can cooperate I can make a quick tasty soup for lunch. I’m kind of laughing when I say “tasty veggies”. Honestly before I was diagnosed with gallstones they would have been the filler to a creamy meaty soup. Now they are the star of the show.

This soup turned out to be super quick and easy not to mention tasty. What I love about it is the entire recipe only calls for 1tbs of olive oil. That’s it.

Ingredients:

All of these ingredients (except the mushrooms) are going to be cooked down so rough chop all of them.

  • 1 bunch fresh organic asparagus – bend off the bottoms
  • 4 small red potatoes
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1.5 32 oz boxes of organic chicken stock
  • 1 tbs olive oil
  • 3 stalks celery with leaves if they’re there
  • 4 small carrots – peeled
  • 1 c chopped portobello mushrooms (set aside for the end)
  • salt and pepper to taste
  • palmful of dried basil
  • your favorite croutons for topping

Cooks Tools:

  • Le Creuset or your favorite soup making pot
  • wooden spoon
  • emersion blender
  • chopping board
  • good favorite knife
  • dish towels
  • kitchen spray

Making the Gallstone Friendly Organic Asparagus and Portobello Mushroom Soup:

  • put the oil in the pan over medium high heat
  • once the pan and oil are warm, add the onion
  • then add the carrots, celery, potato, garlic
  • pour the stock over the veggies and let it rip until the veggies are nice and tender – about 30 minutes
  • here I go again, yes get out your emersion blender and blend all the veggies together until the soup is smooth
  • once you get your soup to the consistency you like then you’re good
  • at the end of the emersion process add the mushrooms and let them “wilt” in the soup.
  • serve in your favorite soup bowl and top with croutons

Variations

This soup is so versatile you can use a ton of different veggies, I would always keep the celery, onion and carrot as your base, but add in or substitute the following:

  • Shallots instead of onions
  • sweet potatoes instead of red potatoes
  • add tomatoes
  • stir in some coconut milk

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