Spring asparagus soup is one of my favorites.
Quick, simple, packed with nutrients and so delicious! The key is to cook the asparagus just right – it should be bright green and easy to pierce with a fork.
Sprinkle with crispy bacon bits, pumpkin and hemp seeds and a dollop of ricotta cheese (dairy or almond based) for a light, satisfying meal!
Ingredients
- 1 small white or yellow onion, chopped
- 1 tsp fresh thyme leaves
- 1 lb asparagus, hard ends trimmed and chopped into 1-2” pieces
- 3 Tbsp uncooked rice (optional – this adds the creamy texture)
- 4 cups bone broth or vegetable broth
- 1-2 tsp lemon juice
- Salt and pepper to taste
Directions
Heat saute pan over medium heat, add 1 Tbsp olive oil or avocado oil. Add chopped onion and saute until soft – do not brown. Add fresh thyme, salt and pepper to taste, and continue to saute for a minute. Transfer to a pot. Add asparagus and saute for 2-3 minutes. Add rice, broth and enough water to cover vegetables. Simmer for 10-15 minutes, until asparagus is bright green and easy to pierce with a fork.
Remove pot from heat. Add lemon juice. Working in batches, blend soup to a creamy texture. Garnish as you wish with pumpkin seeds, hemp seeds, crispy bacon bits and a ricotta cheese (dairy or almond based – Kite Hill is my favorite brand). Serve warm and enjoy!
Note – this is a great soup to make in a large batch and freeze the leftovers for another day!
Dr. Jen Jewel-Larsen, ND
Naturopathic Doctor San Jose
408-356-1364
