Spring is here, regardless of what the thermometer is trying to tell us!
Still, the cold makes it challenging to want to get into the spring mood. Asparagus soup is a great balance of this awkward weather, as a spring vegetable made warm and filling.
What's so great about asparagus?
- Reliable source of vitamins A, C, and potassium.
- 1/2 cup gets you over 50% of your daily Vitamin K requirement (K helps with blood clotting and bone health, an important vitamin for sweaty enthusiasts).
- 1/2 cup gets you nearly 40% of your folate needs. Folate helps with cell/tissue growth, and is an important B vitamin for cardiovascular health. It also becomes increasing important as we age for mental speed and flexibility.
- Contains chromium, a trace mineral that helps stabilize blood sugar, and therefore your mood.
Ultimately, this veggie may make you smell funny leaving the washroom, but it's worth it for the mind and body powers, especially when the recipe takes such little effort!
Crockpot Asparagus Soup
2 bunches of Asparagus, trimmed
1 large potato, peeled and chopped
4 c veggie stock
1 c nondairy, unsweetened milk (I like cashew for savory cooking)
1 small onion, chopped
1 T garlic powder (or 2 cloves fresh garlic)
2 tsp thyme
1 tsp oregano
Salt and pepper to taste
Throw all ingredients but the nondairy milk in the crock pot on low for 6-8 hours (or on high for 3-4 hours).
Add in nondairy milk shortly before serving.
Use an immersion blender to puree the soup within the crock pot.
***If you are using a blender instead, PLEASE BE CAREFUL as it will be VERY hot. If using a blender, you will have to puree in batches.
Adjust soup based on desired consistency. If it’s too runny, add in another cooked, peeled potato and puree. If it’s too thick, add in more milk or water.