Happy Monday Morning!
What a gorgeous weekend we had ….. here in the sunny Okanagan! Just gorgeous ……
You know …. when is so beautiful outside …. even my body craves healthier foods.
….. salads …. fresh & grilled veggies …. fruits …. smoothies ….. WATER …. lot of WATER (do not forget to raise your water intake during warm months)
The other night I was making Oven Roasted Asparagus with Parmesan Gremolata for dinner and
I had full container of ASPARAGUS ends left ….
…you know …. the ugly part we always snap off & chuck in the garbage or compost.
I figured ….. why not make ASPARAGUS SOUP out of it ….. then I patted myself on the back
for being such a genius ( I am sure there are others who thought of that, but give me this one).
Since I wanted to make a decent pot of soup I didn’t think I have enough ASPARAGUS so I added CARROTS to the mix ….
… and for good measures I threw in a PARSNIP.
…. there you have it ….. ASPARAGUS & CARROT SOUP …. yummy!
Family loved the ASPARAGUS & CARROT SOUP and there were requests for seconds ….
… and after dinner ….
Sunday night drive for ICE CREAM …. while Little Peanut totally burned me ….
… while listening to my husband’s iPod he left in my truck …..
Me: Your dad sure has some weird songs on his iPod, doesn’t he?
LP: Yup, he sure does! And it’s interesting how YOU know all the words to them!
Well, there you have it! I guess I was asking for it!
Now, go make some delicious ASPARAGUS & CARROT SOUP …… and DON’T FORGET TO DRINK LOT OF WATER!
This recipe serves 6-8.
- 1 Tbsp Coconut Oil
- Onion (chopped)
- 3 cups Asparagus Ends
- 3 cups Carrots (peeled & chopped)
- 1 Large Parsnips (peeled & chopped – optional)
- 4 cups Low Sodium Vegetable Broth
- Sea Salt
- White Pepper
STEP 1: In a stock pot melt coconut oil over medium heat. Add onions and saute until transparent.
STEP 2: Add asparagus ends, chopped carrots and parsnip. Saute for 5 minutes.
STEP 3: Pour vegetable stock into the pot and on low heat cook/simmer until the vegetables are tender.
STEP 4: Remove from heat and using immersion blender puree until smooth. Add salt & pepper to taste.
STEP 5: If the soup is too thick add more vegetable broth or water until desired thickens. Cook for 5 more minutes.
STEP 6: Serve sprinkled with ends of asparagus.
Don’t forget …. Keep Smiling …. Keep Cooking!
This recipe is linked to:
Bibi's Culinary Journey