Spring is just around the corner and all the bounties of the season are already starting to burgeon around San Diego. This Saturday precedes the Spring Equinox which makes this weekend an ideal time to come out of winter hibernation and hit the reset button on your body through your yoga practice, exercise routine, work, school, relationships, and your diet. I will miss acorn squash, cauliflower, and kale… but look at all the great friends we get to enjoy in the coming weeks:
Apricots, Artichokes, Arugula, Asparagus, Beets, Chard, Cherries, Dandelion greens, Fava Beans, Fennel, Fiddleheads, Garlic Scapes, Grapefruit, Green Onions, Greens, Kiwis, Leeks, Lemons, Lettuce, Mint, Morels, Nettles, Parsley, Pea Greens, Radishes, Rhubarb, Spinach, Strawberries, Turnips, Watercress.
Doesn’t that list just make you feel lighter, happier, sunnier? Spring is the ideal time to increase amounts of fresh enzyme-rich vegetables and herbs in the diet that bring renewed strength and vitality to the body. Stagnant energies from winter are ready to melt away and push us forward into a season of fresh ideas, behaviors or journeys. Let’s take advantage of all these amazing foods as tonics for our tired cognitive, digestive, AND immune systems!
This recipe capitalizes on Asparagus, one of everyone’s favorite springtime veggies. I plucked the idea for Roasted Asparagus Soup straight from one of my all time favorite cookbooks One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz. I love how Rebecca combines the science of healing foods with genuine compassion and grace for nourishing the whole person. Her recipes capture the essence of nutrition by focusing on down-to-earth ingredients and methods that produce no-fail, satisfying, and tasty results. Whether or not you or your family is affected by cancer, these recipes help create the inhospitable environment for cell mutation and cancer growth that all can and will benefit from.
Here’s what you’ll need:
- 2 lbs asparagus
- 3 tbsp olive oil
- ¼ tsp salt
- 1 cup yellow onion, diced
- 2 leeks (white part only) chopped
- 1 cup peeled/diced Yukon gold potatoes
- 1 tbsp shallot, diced
- 2 cloves garlic, minced
- 8 cups Magic Mineral Broth (see book) or low sodium veg. broth
- Freshly grated nutmeg, for garnish
Preheat oven to 425’
Wash the asparagus, snap off the tough ends of the stalk and line up in a single layer on a large sheet pan. Drizzle with 1 tbsp olive oil and salt. Roast for about 10 minutes. Heat remaining olive oil in large pot over medium heat. Add onions, leeks, and salt. Sauté for 3-5 minutes, then add potatoes, onions, and garlic. Sauté for another 3 minutes, and as the contents start to stick to the bottom of the pan, add one cup of stock and reduce the liquid by half. Add the rest of the stock and simmer for 5-10 minutes. In batches, puree the soup in a blender, adding the liquid first, and then the roasted asparagus stalks. Blend until smooth. (The instructions now explain to strain the soup through a chinois or fine-mesh strainer, but I didn’t have either one and still enjoyed a more “pulpy” version of the soup). Garnish with grated nutmeg, and enjoy immediately.