Asparagus keeps our hearts healthy and circulation strong due to its high content of Vitamin K. With minimal ingredients, you can whip up this gut healing soup to either warm you on a cold winter day or cool you on a hot summer day.
Best tasting asparagus tip! Although asparagus is available all year long, spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month.
Another interesting fact you may be curious about. Have you ever wondered why your pee smells after eating asparagus? Asparagus contains a sulphurous compound known as mercaptan. Mercaptan is also found in eggs, onions and garlic, sulphuric foods which can also leave you plugging your nose after consumption. When your digestive system breaks down mercaptan, by-products are released that cause the strange smell.
- 1 lb asparagus
- 2 medium spanish onions, finely chopped
- 1 Tbsp extra virgin olive oil
- 3 cups chicken broth
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- ¼ tsp dried rosemary
- 1½ cups full fat coconut milk
- Sea salt to taste
- Ground black pepper to taste
- Prep asparagus by trimming tips and removing woody ends. Discard woody ends and keep tips in a separate bowl. Cut remaining spears into 1-inch pieces and put aside.
- In a soup pot, simmer onions, garlic, and ginger in olive oil until onions are very soft and golden, stirring often.
- Add broth and bring to a boil.
- Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes. Remove from heat.
- Use immersion blender or throw into a blender to puree until smooth. Add coconut milk.
- Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve.