Sane and Savory Cookbook is available at Amazon.com for your Kindle and for all mobile devices. A direct link to the cookbook is: http://amzn.to/2cmrRv Also if you go to the BOOK tab on this website, you can push the turquoise button, and it will also take you directly to Sane and Savory Cookbook.
Asparagus is a versatile spring vegetable that is both healthy and delectable. It is the basis for the May blog in a recipe for Creamy (Non-Dairy) Asparagus Soup which is one of 18 delicious and nutritious soup recipes in Sane and Savory Cookbook .
There are many reasons why asparagus is a healthy food. The tender, edible part of this lovely plant is an excellent source of vitamin K, folate, a B vitamin, Vitamin C, and Vitamin A. It also includes an important amino acid, tryptophan, other B vitamins, manganese, phosphorus, chromium, selenium, and potassium.
Years ago I had a friend whose aunt had cancer. Everywhere she went and ate, she always brought a can of asparagus with her and ate it My friend’s aunt recovered from cancer. As it turns out, the folate and glutathione, which are detoxifying compounds, break down carcinogens, so in fact, asparagus lowers the risk of some types of cancer.
This vegetable is rich in dietary fiber, so it helps with the bowels’ health. Another benefit of the folate in asparagus is that it promotes cardiovascular health, and thus, is good for the heart. The vitamin K in asparagus helps improve bone health.
The following recipe can contribute to your health and will delight your taste buds.
Creamy Non-Dairy Asparagus Soup
Preparation time: 25 minutes
Cooking time: 20 minutes
1 pound asparagus, washed and broken into 1-inch pieces (break off end pieces about 1 to 2 inches, don’t use)
3 cups organic chicken broth (Pacific)
1 cup of filtered water
1 medium organic onion about ¾ cup + chopped
1 organic garlic clove, pressed
1/4 -1/2 teaspoon turmeric powder
1/2 to 3/4 cup precooked brown rice
1/4 teaspoon Herbes de Provence
1/4 teaspoon thyme leaves, crushed
1/4 – 1/2 teaspoon sea salt
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/2 cup almond or rice drink
1 tablespoon olive oil
Add later before serving:
1/4 cup chopped organic parsley
1/4 – 1/2 cup slivered almonds
Combine all the ingredients except the olive oil. Simmer soup for about 10 minutes. Check asparagus with a fork to see if it is tender. Save out about 1/3 of the cooked asparagus pieces, and set them aside. Add the olive oil to the soup. Blend with blender or immersion blender or grind up all of the contents of soup. Blend until it is creamy. Add the set aside asparagus pieces back to the rest of the soup. Bring the soup to a simmer for about 2 minutes over low heat. Sprinkle the parsley and almonds over the top of the soup.