Recipe: Roasted Asparagus Soup (Paleo Pals)

January 20, 2013 · 18 comments

Pin It
Post image for Recipe: Roasted Asparagus Soup (Paleo Pals)

My Paleo Pal this month is Maggie, who blogs at m=1. She sent me a bunch of beautiful asparagus. This month I sent her leeks. Check out what she did with them!

Generally, I simply blanch asparagus quickly for 5 minutes then run them under cold water and serve cold. But since it is cold outside I thought I would do something different, so I roasted them and made them into a delicious, nourishing soup. The soup came out much better than I expected!

Asparagus is loaded with nutrients. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. It is also rich in glutathione, a nutrient critical in the detoxification pathways. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

Asparagus has many anti-oxidants which help neutralize cell damaging free radicals. It also delivers folate, which works with vitamin B12—found in animal products—to help prevent cognitive impairment.

Additionally, asparagus contains contains high levels of the amino acid asparagine, which serves as a natural diuretic. This is helpful for people who suffer from edema (an accumulation of fluids in the body’s tissues) and those who have high blood pressure or other cardio-vascular diseases. You remember when you have eaten asparagus, as there is the distinctive odor in the urine.

Pairing asparagus with nutrient dense chicken broth serves up a fantastically rich and nourishing dish.

Roasted Asparagus Soup

Ingredients

  • 1 quart chicken broth (how to make)
  • 1 bunch fresh asparagus (1 – 1 1/2 pounds) — reserve a few tips for garnish
  • 1 large yellow onion, skinned and cut into chunks
  • 4 stalks scallion cut into 1 inch pieces
  • 4 clove garlic left in the shell
  • 1 tablespoon olive oil (where to buy)
  • 1 tablespoon coconut aminos (where to buy)
  • 1/2 cup coconut milk (where to buy) (optional)
  • Sea salt, granulated garlic and pepper to taste (where to buy)

Equipment

  • 2 Cookie sheets with sides lined with parchment paper
  • 3 -4 quart pot
  • Immersion blender (where to buy)

Instructions

  1. Heat the oven to 400 degrees F
  2. Clean the asparagus and break off the ends
  3. Place the asparagus and scallions on the cookie sheet and coat with the olive oil and the coconut aminos by rolling them around
  4. Place the onion chunks and garlic on the other cookie sheet coat with oil
  5. Sprinkle all vegetables with salt, granulated garlic and pepper
  6. Start roasting the onions and garlic first for about 15 minutes or until slightly browned
  7. Place the asparagus and scallions to roast for about 5 – 8 minutes depending on the thickness of the asparagus, turning once or twice
  8. Remove from oven and let cool a bit
  9. Remove the shell from the garlic, squeeze out the paste and place in the pot
  10. Place all the vegetables in the pot with chicken broth and heat to a simmer
  11. Place the immersion blender in the pot and blend until it is all pureed (I do this in the sink to avoid any splattering)
  12. Season with more sea salt and pepper to taste
  13. Add the coconut milk if you are doing so (this will give a strong coconut flavor)
  14. Garnish with asparagus tips and serve!

 This post is shared at: Melt in Mouth Monday, Barnyard Hop, Traditional Tuesday, Hearth  & Soul Hop, Tasteful Tuesday, Gluten Free Wednesday, Allergy Free Wednesday.Mommy Club, Healthy 2Day, Party Wave Wednedsay, Wildcrafting Wednesday, Seasonal Celebration, Real Food Wednesday, Full Plate Thursday, Creative Juice Thursday, Simple Lives Thursday, Thank Your Body, Keep It Real Thursday, Tasty Traditions, Gluten Free Friday, Fresh Bite Friday, Foodie Friday, Fight Back Friday, Foodie Friday

 

 

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 15 comments… read them below or add one }

1 Jen B January 20, 2013 at 11:07 pm

I got an immersion blender for Christmas. I’ve been dying to use it. Now I have the perfect recipe to try it out on.

Looks SO good. Thank you for sharing. I’m stopping by from Melt in your Mouth Monday.

Reply

2 Jill January 20, 2013 at 11:36 pm

Hi Jen,
That is the most useful piece of equipment I have other than my food processor! Have fun with it!

Reply

3 Jill @ Modern Alternative Kitchen January 21, 2013 at 12:14 pm

Great recipe! I would love it if you shared this at Modern Alternative Kitchen’s Meal Plan Monday link-up!

Reply

4 Amy January 22, 2013 at 11:36 am

Looks so good. I will certainly be making this in the near future!

Reply

5 Eileen January 23, 2013 at 6:00 pm

This looks like a great recipe to try. I haven’t put asparagus and coconut milk together. Thanks for posting!

Reply

6 Kathy @ Mind Body and Sole January 24, 2013 at 1:25 am

Mmmmm! This sounds SO good! :) I’m so glad you shared it on Wildcrafting Wednesday! I can’t wait to try it! :)

Reply

7 Desiree January 24, 2013 at 1:28 am

Ooooh girl this sounds YUUUMMY! I pick up compost from our local health food store and a few months got about 9 bunches of fresh asparagus… We couldn’t go through it quick enough so we froze them, didn’t even blanch them or anything. Now when they thaw they are a serious mush… I’m thinking they would still work for a soup though. What do you think?

Reply

8 Jill January 24, 2013 at 8:59 am

@Desiree — Perfect!

Reply

9 Miz Helen January 25, 2013 at 11:30 am

Hi Jill,
Your Roasted Asparagus soup looks delicious. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

Reply

10 Diane Balch January 26, 2013 at 12:08 pm

I love asparagus soup it is so light and fresh. Thanks for sharing this on foodie friday.

Reply

11 April @ The 21st Century Housewife January 26, 2013 at 12:43 pm

Asparagus is one of my very favourite vegetables, and your soup sounds wonderful. Sadly we don’t get asparagus here until April (if the weather co-operates) but I’ll look forward to trying your recipe then! Thank you for sharing this recipe with the Hearth and Soul hop.

Reply

12 Megan @ Top 6 With a Side of Gluten January 29, 2013 at 10:10 pm

Awesome looking recipe. Allergic to coconut but I can use regular milk too, right? Glad to have found your site through Gluten Free Fridays!

Reply

13 Jill January 30, 2013 at 9:02 am

Hi Megan,
Sure, use milk or cream!

Reply

14 France @ Beyond The Peel January 30, 2013 at 2:26 pm

What a lovely way to serve up asparagus. Like you I get stuck cooking them the same way every time. What a nice way to get me out of my asparagus rut! I’m sharing this with the community of Keep It Real Thursdays at http://www.beyondthepeel.net/ tomorrow. Thank you for contributing!

Reply

15 Adelina Priddis February 1, 2013 at 1:15 am

I absolutely love asparagus, but have never seen it in a soup! This sounds and looks heart warming – perfect for these freezing nights here.
Thanks for sharing on Foodie Friday, I’m featuring you this week.

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: