It is spring time and that means asparagus season. I first tried asparagus at the hospital in Switzerland where my son was born and I loved it. Swiss hospital make delicious, healthy meals.
Asparagus is high in absorbable B vitamins making it one of the most adrenal-supporting foods. It’s alkaline properties help with inflammation.
The asparagus-pea combination is so harmonious and delicious. The mint on the top adds a lovely accent. The ingredients in this soup are simple and the soup is ready from start to finish in about 30 minutes including preparation time. All the ingredients are used were organic. This recipe makes 4 adult servings.
Ingredients
1 bunch of asparagus, chopped into pieces.
1 cup peas ( I used frozen peas)
1 onion, chopped
2 cloves of garlic, grated
1/2 tsp Himalayan salt (or to your taste)
1/2 tsp black pepper
1 sprig of thyme or 1/2 tsp Herbes de Provence
1 tbsp olive oil
1/2 cup cashews, soaked for at least 2 hours
Water to cover all the above
2 tbsp mint, chopped or whole to garnish
Instructions
Sauté the chopped onions and grated garlic on low heat in 1 tbsp ol olive oil until the onions turn glassy. Add the chopped asparagus. I do not use the fibrous ends and sautés the tops separately to use as a topping. Add the peas and add enough water to cover the vegetables. Add salt and black pepper. Simmer for 15 minutes.
Remove from heat and blend together with the cashews until smooth.
Pour into 4 bowls and garnish with peas, asparagus tops and mint. This soup can be refrigerated for a couple of days.
Enjoy!
