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Asparagus Soup

Asparagus soup is a great soup for spring and will be perfect for Easter. You can make it creamy by blending it with soaked almonds if you do not have a non-dairy milk, and below is a quick and easy video I made on how to make the milk yourself. You can even make your own vegetable stock, with a link to a recipe below!

Health Benefits of Asparagus

Asparagus has been used since ancient times by the Ancient Egyptians, Greeks, and Romans for its medicinal properties. Today, this plant is grown in Europe, Asia and America.

It is rich in folic acid, supportive against lung cancer, uterine cancer and colon cancer, and it contains a powerful and efficient antioxidant known as glutathione, which eliminates cancer-causing free radicals and facilitates daily detoxification. Doctors suggest increased intake of asparagus when women are pregnant because of the high level of folic acid.

People have used asparagus for its aphrodisiac properties since ancient times. It is rich in vitamin E, which is also known as fertility vitamin. A few scientific studies have shown that asparagus supports the release of serotonin or the hormone of happiness. In other words, asparagus acts as mood booster. It is an excellent source of calcium, vitamin B6, niacin, riboflavin, thiamine, magnesium, zinc, protein, fiber, vitamin E, K, C and A, folic acid, phosphorus, iron, selenium, manganese and copper. Since it contains very small number of calories, which makes it ideal for any diet plan.

Even though asparagus can be found in markets throughout the year, it is harvested in April, May and June. According to many chefs, this is one of the most sought after periods of the year because asparagus is used in many meals and during this period it tastes the best. Asparagus can be consumed fried, boiled or raw, served as a side dish, appetizer, and soup and as a salad.

Making your own Non-Dairy Milk

Non-dairy milk is a great industry and there are almost too many choices in the grocery stores. What bothers me is that you overpay and create need to dispose of more packaging. Most of the milk products contain gums, which some very ill people may be sensitive to. They are also fortified or enriched with synthetic vitamins such as D2, not the ideal form of Vitamin D to consume. Finally, unless you see the word “unsweetened” on the box, there will be sugar added. Do not assume that “original” means unflavored. Always look at the “other ingredients” at the bottom of the nutrition fact box.

It is so easy to make your own milk. You an blend some cooked brown rice with water, a pinch of Celtic sea salt (and a date and vanilla extract- optional) or blend a handful of cashews and some hemp seeds with water and the same optional ingredients…or grab some almonds and make an almond milk – here is my easy almond milk video demo link the video here). The only thing you need to remember is that your milk will not stay fresh very long and that it will separate, so you have to share it before each use. Therefore, use a mason jar with a lid- this way you can shake it as much as you want and keep it in the fridge.

For this recipe, do not add vanilla or dates when making the almond milk so the milk is more neutral in flavor.

Making your own vegetable stock

You can certainly use a store-bought organic broth or even water (which I what I normally use), but there is a benefit to making your own broth and freezing extra for those times when you may need it. I find that the store-purchased broths just taste awful and dead. In contrast, making your own gives you autonomy, choice of ingredients, lightens up the kitchen (smells good) and tastes delicious. Just in case, here is one way to cook it.

Enjoy this delicious asparagus soup! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest! Now to our recipe!

Asparagus Soup

Yield: Serves 4-6

Asparagus Soup

Ingredients

  • 1 ½ pounds of asparagus
  • 5 cups of vegetable stock or filtered water
  • 1 cup of almond milk
  • 6 green onions, chopped
  • ½ cup of celery, chopped
  • ½ teaspoon parsley, chopped
  • ½ teaspoon marjoram
  • 3 tablespoons of olive oil
  • 3 tablespoons of arrowroot powder
  • Celtic Sea Salt
  • Black Pepper
  • 1 clove of garlic, minced
  • 1 teaspoon of dill
  • ½ teaspoon of paprika

Instructions

  1. Cut the tough ends off each asparagus and steam for 15 minutes. In a skillet, sauté the onion and celery in olive oil until tender and blend or process the mixture with the asparagus and remaining ingredients. Heat the blend for 15 minutes (do not boil). Serve immediately.
https://kasiakines.com/asparagus-soup/

Eat Well. Look Great. Feel Spectacular. Naturally!

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