Spring is quickly approaching but it is still very chilly outside. What better way to warm up than with a nice bowl of this delicious asparagus soup? Rich and creamy but without all the extra fat and calories you can find in a traditional soup. This recipe is sure to keep you warm while satisfying your taste buds!
I love to buy seasonal vegetables and when March rolled along, I knew I just had to take advantage of the fresh vibrant ingredients mother nature has to offer us this time of year. As the blistering, frigid air of winter slowly dissipates, spring will bring us new beginnings allowing the earth to reawaken from her cold slumber and explode with new life. Rejoice in this resurrection as your body, mind, and soul come alive. Might not feel like that at the moment and a warm bowl of soup is the way to go for the next few weeks.
In my home asparagus is not the vegetable of choice and certainly does not have my kids jumping out of their seats begging for more. Sometimes I like to disguise this nutrient-dense ingredient with the creamy, rich flavour you would find in milk. Since Kid 1 cannot have dairy, substituting this inflammatory ingredient with a much healthier alternative gives this dish a higher nutritional value. Below are the two substitutions for dairy and some of their health benefits.
COCONUT MILK – contains lauric acid, a medium chain saturated fat that is quickly used by the body for energy and is also highly anti-viral, anti-bacterial, and anti-fungal.
CASHEWS – rich in unsaturated fatty acids and numerous other beneficial compounds, including plant-based protein; dietary fiber; minerals like copper, zinc and magnesium; plus antioxidants in the form of phytosterols and phenolic compounds.
But the main ingredient, asparagus, is truly the star of this recipe. I am always in search of natural ways to cure or prevent illnesses in my home. We recently discovered my husband has basal cell carcinoma (a type of skin cancer). Please see my post called 5 Great Tips for Skin Protection which is very helpful! After doing a bit of research, I found that antioxidants play a huge role in helping fight free radical damage that causes the development of cancer and other health conditions. Asparagus contains the antioxidant glutathione which is thought to slow the aging process and break down free radicals; it can also help to protect your skin from sun damage and pollution.
Asparagus is high in folic acid and is also a good source of vitamin K, folate, copper, vitamin B1, selenium, vitamin B2, vitamin C, and vitamin E; also 12 additional nutrients: fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid, magnesium and calcium.
Since asparagus is rich in anti-inflammatory nutrients, this lovely green vegetable helps to reduce common chronic health problems including type 2 diabetes, heart disease and cancer.
Taste great and is good for you, you can’t go wrong giving this easy to make recipe a try!
Looking for a seasonal vegetable that is nutrient-dense and tastes great? The combination of healthy, whole ingredients gives this recipe it’s rich, creamy delicious taste without all the extra calories and fat.
- 1 bunch asparagus cut in pieces
- 1 tsp. coconut oil
- 1/2 onion chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1/2 cup cashews
- 2 cups coconut milk unsweetened
- 1/2 tsp. fresh rosemary chopped
- 1 tbsp. fresh parsley chopped
- sea salt and pepper to taste
- Soak cashews for 1 hour.
- Add coconut oil to a pan and sauté onion, garlic, celery until fragrant.
- Combine asparagus and cook for about 15 minutes until tender. Then add coconut milk, rosemary and parsley and cook for 15 more minutes.
- Place the mixture and cashews in a food processor until it is a smooth consistency. Add salt and pepper to taste. Serve warm with cashew cream.