This light and flavorful soup highlights the first vegetables of spring. We make a deep and aromatic mushroom broth with accented with lemongrass and ginger. To finish the soup, we pour the piping hot broth over a variety of fresh spring vegetables, including English peas, pea greens, heirloom carrots, spinach, and more. Then end result is a light, refreshing, and healthy soup. A fantastic way to start almost any meal.
Vegan. Gluten free.
Mushroom broth (onion, garlic, ginger, lemongras, dried shiitake, gluten-free soy, mirin), English peas, heirloom carrots, sautéd spinach, shiitake mushroom, cauliflower mushroom, pea greens, salt, pepper, olive oil, water.