Creamy Asparagus Soup
Spring asparagus is not just delicious, but it’s nutrient dense; rich in fiber, and vitamins A, C, E, and K, and it contains glutathione, which breaks down free radicals and is currently being studied for cancer prevention.
High in antioxidants, the folate in asparagus offers cognitive benefits, boosting brain health (yes!). It also offers diuretic benefits, due to the amino acid asparagine. (Some people use asparagus capsules to help shed unwanted water weight, a good occasional solution for the day after a salty meal).
Modern Vegans love this creamy soup fresh in the early days of Spring, when the weather can be inconsistent, chilly, and damp. I think asparagus is a seasonal gift, and one of those tender vegetables that doesn’t ship well during the year, when it’s out of season and flown in from parts unknown. Take advantage of this harvest now.
You Flexible Vegetarians and Healthy Omnivores will love it too. And it’s so darn simple to make.
Ingredients:
2 pounds fresh, tender, asparagus
1 large sweet onion
2 stalks of celery
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon fresh thyme (a pinch of dried thyme if fresh is not available)
5 cups low sodium vegetable broth
extra virgin olive oil for garnish
Optional: a small organic yellow potato, or a 1/2 cup cooked quinoa for a fuller, creamier texture
Preparation:
1. Add all ingredients to a large dutch oven, and simmer until ingredients are tender. Add contents to a home blender, or use your immersion blender to blend. You can adjust the consistency by adding more water to create a thinner soup.
2. Garnish with a drizzle of extra virgin olive oil, and season to taste.
