It’s perfect for a brilliant sunny spring day with a chill in the air. Or even on a dreary rainy day. The soup’s bright green color and delicately sweet flavor will warm your soul.
I made myself a big batch of beef bone broth a few weeks ago that I used for this soup. It gave it depth of flavor I hadn’t experienced before with this creamy vegetable soup, rich and delectable. But you can make it with any kind of broth or stock- vegetable, chicken or beef. Plus, the soup can be eaten hot or chilled, whatever suits your fancy!
Asparagus is known for it’s numerous health benefits including a high level of glutathione, an immune booster and detoxifying agent. It’s also anti-inflammatory and can help stabilize blood sugar. Some even believe asparagus is an aphrodisiac, go figure…..I say, might as well give it a try!
Creamy Asparagus Soup
1 large leek
2 bunches asparagus
2 large handfuls spinach
1 tablespoon coconut oil
2 tablespoons fresh chopped dill
1- 3 cups bone broth
1/2 cup water
sea salt and fresh ground pepper
1/4 cup cashew cream or coconut milk (optional)
Chop off root end of leek and last third or so of it’s green top. Peel off outer layer then slice leek into thin rounds and soak in water for 10-30 minutes. Rinse well to remove soot or sand.
Cut tough bottom ends, about an inch or so, off asparagus spears. Heat coconut oil in a stock pan over medium high heat. Sauté leeks until tender. Add asparagus and 1/2 cup water steam asparagus with spinach and dill over low heat for 5-10 minutes. Using an immersion blender or food processor, blend well adding broth until reach desired constancy. Season with salt and pepper as you like it. Stir in some cashew or coconut cream for added creamy deliciousness!