Asparagus makes a wonderfully healthy soup and I just Love it this time of year!A nutrient dense food that is low in calories yet high in vitamins and minerals. A natural diuretic as well.Seeing as Spring has arrived, even though it's still a bit chilly outside and I'm certain more so for my East Coast friends, making a warm tasty soup such as this really hits the spot on a cool wet spring day.SLIMMING ASPARAGUS SOUPINGREDIENTS:
Asparagus spears, 1 small bunch, chop and trim ends
Garlic, 2-3 cloves ( I used 5 cloves, but I'm Italian...if you like garlic add more)
Spinach, 1 bunch washed
Himalayan salt, to taste I Love this salt ...I call it Jurassic salt because it is millions of years old and contains naturally occurring minerals.
Cayenne pepper, pinch
Extra virgin olive oil, 1 Tbsp.
**Fresh basil leaves, (optional)
METHOD:Heat a pan to medium heat and add olive and garlic...careful not to burn garlic as it will taste bitter so use low to medium heat.Next add in chopped asparagus spears and continue to sauté a 2-3 minutes or so.Next add in washed spinach and continue to sauté another 1-2 minutes. Also, add in Himalayan salt and cayenne pepper.Next transfer sautéed vegetables to blender and puree.*** I add in a few fresh basil leaves it really enhances the flavors, but it's optionalServe warm with a little grated parmesan cheese if you like and a side of cooked quinoa.Enjoy :)
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