Asparagus Love
Asparagus has to be my all-time favorite vegetables. In the spring, the tender shoots bolt up from the earth bringing with them a life force full of vital nutrients to cleanse your mind, body and spirit! Asparagus are considered toxin scrubbers as they contain the phytochemicals, lutein and chlorophyll, known to get deep into the liver, spleen, pancreas and kidneys to scrub out toxins and cleanse the organs. What's more, their complex and rich source of B vitamins, fiber and other phytochemicals protect against stress, nourish the adrenals, and support a healthy gut microbiome. When you include asparagus in your diet also take in the positive energetics. This tender spring green brings the confidence to rise up and "claim your space in the world".
This weekend, boogie down to your local farmer's market and grab yourself a bundle to shred into salad, toss with some olive oil and salt over low a saute, or whip up a batch of the delish soup below!
Creamy Asparagus Soup
Ingredients:
2 tbl pastured butter
2 tbl olive oil
1 yellow onion, chopped
½ tsp salt, divided
½ tsp curry powder
¼ tsp ground ginger
zest and juice of 1 lemon, divided
2 cups peeled red potatoes chopped into 1 in pieces*
3 cups chicken bone broth
1 cup full-fat coconut milk
2 cups trimmed asparagus cut into ½ in pieces
freshly ground pepper
¼ cup crème fraiche or plain yoghurt
¼ cup finely chopped fresh chives
Directions:
Over medium heat, melt the butter and olive oil. Add onion and ¼ tsp salt and sauté, stirring often, until golden brown – about 5 mintues. Stir in curry powder, ginger, lemon zest and potatoes, stir together and cook for another 5 minutes to allow the flavors to blend. Stir in bone broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender – about 15 minutes.
Once vegetables are tender, using an immersion blender or regular blender, puree until smooth. Be careful, this soup is hot! If using a blender, go slow and work in batches. Season with the remaining ¼ tsp salt and pepper, or to taste.
Lastly, in a small bowl, whisk the crème fraiche or yoghurt with lemon juice and chopped chives. Serve soup in bowls with crème mixture drizzled over the top!
Serves 6
*You can substitute red potatoes with parsnips chopped into 1 in pieces.