Tuesday, May 8, 2012


Last night when I looked in the fridge for something to make for dinner and all that we had was asparagus. Usually I prepare asparagus as a side dish but I was faced with the challenge of creating a meal out of this vegetable alone. So...I did what I do best....I made Soup!

  • Prime Season: Spring
  • High Respiration Rate (intake of oxygen, breakdown of starches, release of carbon dioxide) - this means the faster you eat it after its picked, the better. It will go bad faster than other veggies.
  • Contains phytonutrient saponin which has anti -inflammatory and blood sugar regulating properties.
  • Inulin content helps to support the digestive system as a prebiotic. Has been used for thousands of years in traditional medicines to treat IBS symptoms.  
  • High in C, A, E and B complex vitamins

- 1 pound asparagus
- 3 cloves crushed garlic
- olive oil
- 1/2 an onion
- 2 cups hot vegetable broth
- grated peel of 1 lemon
- salt & pepper

1) Preheat the oven to 450F. Place the asparagus, garlic in a pan and coat in olive oil. Roast until the asparagus is cooked - about 20 minutes.
2) Cut up the asparagus into little pieces and blend it with the onion and vegetable broth.
3) If you wish, you can strain the soup to remove any strands of asparagus.
4) Add salt and pepper to taste, pour into bowls and garnish with grated lemon peel.


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