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  • Karen Haralson

Creamy Cream-less Asparagus Soup



Asparagus is a delicious and nutritious harbinger of spring, loaded with a variety of vitamins and minerals that help keep all 37 or so trillion cells in the body happy and healthy. The high amount of fiber feeds intestinal bacteria, supporting gastrointestinal health. And, asparagus is one of the few foods with pre-formed glutathione - the famous cancer fighting anti-oxidant that protects cellular DNA.


Ingredients:

2 Tbsp. butter, ghee or Extra-virgin olive oil

1 large yellow onion, peeled, chopped and/or 2 large leeks, tough ends removed, sliced, washed well

Pinch each of sea salt, black pepper, turmeric powder

1 celery stalk, sliced

1 clove of garlic, peeled, minced, about 1 tsp minced garlic, or 1 Tbsp. garlic powder

1 large yellow potato, or parsnip, organic, peeled, chopped

4 cups, about 1 lb. of asparagus, woody stems removed, chopped into 1 inch pieces

½ tsp sea salt, ½ tsp. black pepper, ½ tsp turmeric powder

Option: 4 cups, about 1 lb of other greens-spinach, chard, baby kale, collards-chopped, washed

Optional: 1 generous pinch red pepper flakes

4 cups broth-veggie, bone or other

1 Tbsp. freshly squeezed lemon juice

Optional garnishes: 1 cup asparagus tips


Directions:

  1. In a pot, over medium heat, heat 2 Tbsp. of butter, ghee or olive oil.

  2. Add the chopped onion and or chopped leeks and a pinch each of sea salt, black pepper, turmeric. Stir. Cook for about 3 min until onions are softened.

  3. Add the celery, garlic, potato or parsnip, asparagus. Stir well.

  4. Add the salt, black pepper, turmeric, garlic and optional red pepper flakes and stir well.

  5. Add the broth. Stir.

  6. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until asparagus is softened. Add more broth if needed. Adjust seasonings as desired. Option: Add other chopped greens

  7. Blend in batches in a blender, or use an immersion blender.

  8. Add the lemon juice. Stir.

  9. Serve and enjoy!

Optional, Add garnish of asparagus tips: Cook tips in boiling, salted water for about 4 min, until slightly tender. Drain.

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