When it seems like a struggle just to fit dinner into the week, I turn to soup. I share a lot of soup recipes with clients, because a green soup is like a green juice – you can easily pack a lot of nutrients into a bowl!
With busy schedules and slightly cooler temperatures this week was an ideal time to try a rich asparagus soup. Two pounds of asparagus in one pot really allows for the asparagus flavor to shine, while satisfying with cancer fighting nutrients. My secret addition of gluten free rolled oats, ensures you achieve a creamy consistency with no dairy or gluten, and the generous lemon zest garnish really balances the richness with acidity.
Most notably, asparagus:
- Is a good source of fiber and folate
- Is rich in glutathione, which detoxifies the body and aids in breaking down and flushing free radicals
- Protects against cancer
- Contains high amount of anti-oxidants capable of slowing down cellular aging
Asparagus Soup with Lemon Zest
Serves 4-6
Ingredients:
2 T organic, unrefined coconut oil
1 medium white onion, diced
2 garlic cloves, pressed
2 bunches of asparagus, trimmed and cut into 1 inch pieces
4 cups organic vegetable or chicken stock
1/3 cup gluten free old-fashioned rolled oats
2 tsp. sea salt or Herbamare (to taste)
cracked black pepper (to taste)
1 whole lemon, zest
parsley (for garnish)
Directions:
In a medium/large soup pan, heat coconut oil over medium high heat. Add the onion and saute’ until tender, about 7 minutes. Add the garlic and cook for two minutes, stirring occasionally to prevent garlic from burning.
Add the asparagus to the pot and season with salt and pepper. Saute for 5 minutes, then add the remaining ingredients. Bring to a boil, stir well, and reduce to simmer. Cover the pot and allow to simmer for 10 minutes.
Puree the soup with an immersion blender or in a blender until smooth (being careful to vent as to not get burned).
Return to pan, serve warm and garnish with generous amount of lemon zest or chopped parsley.
