Soup for days
This past weekend I went to the country for a little weekend retreat of my own creation. Spring renewal vibes brought me out there, but winter decided to have its last hurrah and I wound up snowed in on Friday, and it was actually perfect (fortunately I had checked the weather forecast and packed accordingly!). In fact, the entire weekend turned out to be quite magical. I nourished myself on all levels – mind, body, and soul. Hot baths with essential oils, books, and lots of nourishing foods were on the menu.
And all this winter weather got me craving soup. While I was out there I had broccoli cauliflower turmeric soup, a little minestrone broth, and I even tried bone broth for the first time – it is delicious. I returned just in time for another major winter blast, so soup has been on the menu for days. Broccoli soup, beet soup, broth, and now some asparagus soup!
Souping – a souper way to cleanse
I made this soup for the first time a few weeks ago, and I completely fell in love. It’s super simple, made with just a few clean ingredients, and so quick and easy to throw together. I used to think making soup was really involved so I never made my own, but with the right recipes, making soup can be pretty simple, and completely worth it.
Soups are also really great for winter cleansing and detoxing. There is a reason we crave warm, comfort foods in the winter – we need to stay warm to survive! We also crave those rich comfort foods because they provide the extra fats and calories our bodies want to generate heat; a warm hearty soup can satisfy that craving with fewer calories and loads more nutrition than mac and cheese. Not only do they pack that nutritional punch from the vegetables, but soups are much easier to digest than raw foods, so souping is a great way to help your system cleanse and reset in the winter and is a great cold-weather alternative to juicing or a smoothie cleanse.
Creamy Vegan Asparagus Soup: Recipe
What you need:
- 1 bunch (at least 10 large stalks) asparagus
- 1 leek, chopped, greens discarded
- 1 clove garlic, minced
- 1/8 cup fresh parsley
- 1 cup coconut milk (no additives)
- 2 cups vegetable broth
- 1 tbsp coconut oil
- Salt and pepper to taste
- Parsley, or fresh herbs, to garnish
- Optional: add a scoop of collagen peptides for extra protein
How to make:
- In a large pot, heat the oil on medium heat.
- Sauté the garlic, leeks and asparagus 5-7 minutes.
- Add the broth and coconut milk and simmer for 10-15 minutes.
- Stir in the parsley and transfer to a blender in batches, or use an immersion blender, to puree until smooth.
- Add a little salt and pepper to taste and garnish with chopped parsley.