In times of free radical damage lurking from all sides, boosting our antioxidant levels in the body has never been more necessary. Luckily for us, we can increase the antioxidants through our diet, i.e. by eating healthy homemade foods such as this soothing and nutrient-rich soup.
Packed with delicious and green veggies and bone (or veggie) broth, this soup is an excellent choice for those who want to lead a healthy diet and better their overall health. With the help of this soup, eating your greens will be so easy.
When you consume it for lunch or dinner, you will feel nourished, comfortable, and full of energy. Plus, children love it! Continue reading the article to check out the recipe in detail.
And, afterwards, straight to the kitchen!
Garlic & Asparagus Soup Recipe
You will need:
A bowl for mixing
A food processor
A stock pot
A tbsp of quality olive oil
½ cup of onion, diced
½ lb of asparagus, chopped
½ lb of broccoli, chopped
4 cloves of garlic, minced
6 cups of broth, vegetable or bone broth, depending on your preference
Salt and pepper to taste
¼ cup of coconut cream
A tbsp of lemon juice, fresh
2 tbsp of tarragon, chopped
Useful Tips before You Start:
- Brown the onions over medium heat- they are ready when they become translucent
- Cook the asparagus and broccoli to acquire a golden sear
- Prepare the garlic- it is ready when the smell is strengthening and the garlic is golden-like
- Choose the adequate broth- it needs to be thick to help add to the texture and flavor
- Process the soup in several batches to prevent uneven pureeing
Put the olive oil in the stockpot and bring it to medium heat. Now, add the onions and cook them about 4 minutes before adding the broccoli and asparagus. Cook them for 4 more minutes before adding the garlic. Cook for 60 more seconds and then pour the broth.
Cook until the content starts to boil and then lower the heat to medium low. Cover the pot and simmer until the veggies become tender, usually, about 20 to 25 minutes.
Add the wanted amount of salt and pepper. Then, remove the pot from heat and in batches, transfer the content to the food processor. Puree until the texture is smooth enough. When this step is finished, in the bowl, whisk the lemon juice and coconut cream.
Serve the soup into bowls and drizzle with the dressing and tarragon.