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Spring Tonic Soup

Category: Soup

Difficulty: Easy

Prep Time: 0 hr 20 min  

Cook Time: 0 hr 25 min  

Servings: 4

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1 small leek, sliced into thin crescents
½ cup shiitake mushrooms, sliced
½ cup carrots, sliced into 1/4 –inch half moons
1-inch piece of fresh ginger root, thinly sliced
2 cloves garlic, minced
2 tablespoon extra virgin olive oil
5 cups vegetable stock or water
1 cup asparagus, cut diagonally into 1-inch pieces
2 tablespoons light miso, or to taste
¼ cup parsley, finely minced
freshly ground black pepper


1. In a large heavy pot over medium heat, sauté leek, shiitake mushrooms, carrots, ginger root, and garlic in olive oil until vegetables have softened, approximately 5 minutes.

2. Add vegetable stock or water and bring to a broil. Lower heat cover, and simmer for 10 minutes. Add asparagus, and simmer for an additional 5 minutes or until asparagus is tender.

3. Dilute miso in a small amount of hot broth and add to soup. Turn off heat and add parsley. Cover, and allow to stand for 5 minutes. 

4. Add freshly ground black pepper and adjust seasoning. Serve.

This Delicate and delicious soup combines leeks, asparagus, and parsley for a spring tonic cleansing soup. I can’t really take full credit for this recipe! It came from the 14-day Herbal Cleansing with Laurel Vukovic and I slightly modified it!

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!