Shiitake Chowder

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If you ever miss clam chowder, then this soup is for you. It can be served cold or even warmed up in a blender or on a stove top to about 100F.

Recipe Author: Beautiful on Raw

Preparation Time: 25 min.

Serves: 2


  • 4 dried Shiitake mushrooms, soaked overnight
  • 1 cup fresh young coconut water
  • the "meat" of one young coconut
  • 1 tsp. shallot, peeled and chopped
  • ½ yellow bell pepper, roughly chopped
  • 1 cup parsnip, peeled and chopped
  • 1 avocado, peeled, pit removed and diced into cubes
  • ½ tsp. onion powder
  • 1 tsp. dried dill (or 2 tsp. fresh dill)
  • Celtic sea salt to taste
  • dash black pepper
  • 2 tsp. fresh lemon juice


Drain the mushrooms, squeeze them well, remove the hard stems, and chop the caps. Marinate mushrooms with lemon juice and a little salt while preparing the soup base. Place coconut water and meat, shallot, onion powder, parsnip, bell pepper, salt, and black pepper in a blender, and blend until very smooth. Adjust salt and pepper to taste. In a bowl, combine mushrooms, avocado and dill, and add the blended mixture. Gently stir together, garnish with dill and serve.

Ingredients: Shiitake mushrooms, coconut water, coconut, yellow bell pepper, parsnip, avocado, onion, dill, sea salt, dash black pepper, lemon juice

Recipe Type: Soup