Creamless Cream of Asparagus Soup

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Let food be your medicine and medicine be your food

Is there any vegetable that trumpets the arrival of spring more than asparagus? The tender new shoots are full of phytonutrients and chlorophyll, restoring vitality after a long winter of heartier root vegetables lacking in freshness. Asparagus also purifies your blood by sending toxins out through your urinary tract and removes water retention as it’s astringent nature serves to tone blood vessels and tighten the skin

Spring is the best time for detoxification and cleansing because our microcirculatory channels naturally soften and expand, making the release of toxins much easier. To aid in the process of cleansing, foods that are heavy, oily and cold need to be avoided as they have a tendency to cause congestion. In order to help your body with it’s spring cleaning, mucous producing foods such as dairy should be taken off the menu as dairy’s sweet tastes exacerbates kapha and slows down digestion. My creamless cream of asparagus soup incorporates cashew yogurt and cauliflower as dairy substitutes which allow for you to indulge in a nourishing, rich soup that leaves you feeling light and refreshed

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Ingredients:

  • 2 teaspoons coriander

  • 2 teaspoons fennel

  • 2 teaspoons cumin

  • 1 teaspoon peppercorns

  • 1 teaspoon turmeric

  • 3 teaspoons coconut oil

  • 1 inch fresh gingerroot, peeled and minced

  • 1 fennel bulb, chopped into 1/2 inch pieces

  • 1 cauliflower head, separated into florets

  • 1 asparagus bunch, chopped into 2 inch pieces

  • 1 lime

  • 1 tablespoon of cashew yogurt

  • Fennel fronds for garnish

Ingredient PREP:

  • Combine the spices into a blender and blend until incorporated

  • Blanket the bottom of a saucepan with coconut oil and turn on the burner to medium-high heat. Once the oil starts to sizzle, pour the minced ginger in and sautee for 10 seconds. Then, add the spice blend and sautee for 10 seconds to allow the spices to be activated in the fat of the oil.

  • Pour in a 1/2 cup of water to prevent the ginger from sticking. Add the chopped fennel and let simmer for 3-5 minutes or until tender. Next, add the cauliflower and asparagus along with 2 cups of water. Bring the water and vegetables to a boil and then reduce the heat to a simmer. Cover and let the asparagus and cauliflower simmer for 10-12 minutes or until tender.

  • Take the cooked cauliflower and asparagus off the burner and let cool slightly. Pour the soup into a blender and place on high until the mixture is smooth. Add water as needed to reach the desired consistency.

  • Garnish the puree with cashew yogurt, lime and fennel fronds

Stephanie Wright