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This asparagus soup is the perfect Spring time recipe: it’s smooth and creamy yet light enough for the warmer weather.

Asparagus is the season’s rockstar ingredient. It helps the body get rid of the fat and mucus that it accumulated during the long and cold winter months. Packed with rich fiber, it helps the body feel full longer, lowering your calorie intake as a result. It’s also known for boosting people’s mood because of its high vitamin B12, folate and tryptophan content; and for restoring the body’s vitality after a winter of heartier root veggies because it is full of phytonutrients and chlorophyll.

Bon appetit!

AIR: In moderation l FIRE: Yes l EARTH: Yes

Serves 4  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 35min

Ingredients 

• 1 tablespoon extra virgin olive oil

• 1 onion

• 2 bunches fresh asparagus, washed and trimmed

• 1 cup filtered water

• 1 can coconut milk

• 1 can coconut cream (optional)

• Mineral salt & pepper

Steps 

1. Heat stockpot over medium heat, add the olive oil and chopped onion.

2. Roughly chop asparagus into 2 inch pieces and add them to the stockpot.

3. Pour the water over veggies and let simmer for ~20min. Asparagus will be fork tender. 

4. Transfer to high powered blender and add coconut milk (and optional cream). Add salt and pepper to taste.

5. Blend until smooth and enjoy!