Hello my veggie loving friends,
Sorry I haven’t posted on the blog in a while! Recently, I started a new job and while acclimating to that hasn’t been easy, life’s been treating me very well and I feel blessed to have a job that I love! While I’ve been on this blogger hiatus, I’ve been in search for easy recipes that I can store in my fridge or freezer for long periods of time so that I do not have to prep so much when putting in a lot of hours at work. Solution: I’ve become obsessed with making delicious, hearty, vegan soups.. Time crunch + amazing fall weather = SOUP TIME!!!!
Out of all of my latest creations, the Cream of Asparagus Soup is just the best soup I’ve ever had! It is truly everything and you need to go to the store and buy the ingredients and whip this up as soon as possible. Also, I’m making a huge batch to bring to a friends for Thanksgiving and I would highly recommend making this healthy and hearty soup to put yourself in a non-turkey coma..
*Tip: Use at least a four to six quart pot.
1 Tbsp. Sea Salt
1 large yellow onion chopped
2 Tbsp’s of Olive Oil or Avocado Oil
4 Stalks of Celery Chopped
2 Large bunches of asparagus, cut into two inch pieces with top ends trimmed
2 bay leafs
3 cups of spinach or arugula
1 Tbsp. of white pepper
1 1/2 cup of Cashew Cream for the creamy factor recipe
2 quarts of vegetable stock
1. Place the pot over medium heat and sprinkle the bottom of the pot with the sea salt and add the oil.
2. Add the chopped onion, asparagus, and celery and place the lid on the pot and saute for roughly 10 minutes. Make sure the pan doesn’t burn and stir frequently.
3. Add the vegetable stock and bay leafs and reduce the heat and simmer for 30 minutes.
4. Blend 1 1/2 cups of raw cashews with one cup of purified water in a high speed blender and put the cashew cream into the soup mixture.
5. Discard the bay leafs and add more salt / pepper to taste.
6. You might have to work in two to three batches but pour the hot soup in a blender and hold down the lid with a towel (in case of explosion). Add the spinach to one of the batches and continue blending until smooth.
7. Pour all liquid back into the pot and keep warm on low.
8. Enjoy and post your pictures eating the yummy soup online and tag #trulyjulievegan
Possible health benefits of asparagus
The second century physician Galen described asparagus as “cleansing and healing” and research indicates that eating asparagus can help control diabetes, act as a diuretic, prevent kidney stones, and reduce the risk of neural tube defects in babies.
Reducing the risk of diabetes
Researchers at the Karachi University in Pakistan found that eating asparagus may help control type 2 diabetes. Their study was published in the British Journal of Nutrition. According to the authors, asparagus “exerts anti-diabetic effects by improving insulin secretion and β-cell function, as well as the antioxidant status”.2
Acting as a diuretic and preventing kidney stones
According to an article titled “Chemical constituents of Asparagus”, published in the journal Pharmacognosy Review, asparagus “helps flush out the kidneys and helps in the prevention of the formation of kidney stones”. 3
Reducing the risk of neural tube defects in babies
Asparagus contains almost half a person’s recommended daily intake of folate. Folate helps prevent neural tube defects in babies.
According to KidsHealth.org, there are various studies that have shown that “women who get 400 micrograms (0.4 milligrams) daily prior to conception and during early pregnancy reduce the risk that their baby will be born with a serious neural tube defect (a birth defect involving incomplete development of the brain and spinal cord) by up to 70%.”4