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.


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


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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