ASPARAGUS SOUP

As spring begins to unfold, fresh, crisp asparagus makes its appearance at the markets. I buy them by the bunch and take them home. Asparagus is incredibly beneficial for our bodies - it's light, packed with fiber, and rich in vitamins A, C, K and folic acid. Additionally, it acts as a natural detoxifier, promoting gentle cleansing of the body. This vegetable boosts immunity, improves digestion and helps maintain energy without any feeling of heaviness. Therefore, asparagus soup is a fantastic choice when you're looking for something both delicious and nutritious. It's smooth, velvety, subtly fragrant with herbs and freshness and has a hint of nuttiness. Plus, it’s quick and easy to prepare, making it perfect for both light, speedy lunches and dinner.

Ingredients

Serves 2

• A bundle of asparagus

• A few cloves of garlic

• Salt

• Water or vegetable broth

Instructions

I rinse the asparagus and trim the tough ends. Then, I cut the asparagus in half.

I chop the garlic cloves. I heat a pan, add the garlic, some salt and the asparagus and sauté everything for about a minute. After that, I pour in enough water to cover the asparagus. I lower the heat and let it simmer for about 4-5 minutes.

Once the asparagus is tender (but not overcooked!), I transfer it - along with all the liquid - into a high-powered blender and blend everything until smooth.

If you’d like to garnish the soup, I set aside a few asparagus pieces, chop them with a knife and sprinkle them on top when serving.

If you want something heartier, I find this asparagus soup pairs wonderfully with steamed fresh potatoes.

BON APPETIT!