One of the surest signs of Spring is the abundance of asparagus that start flooding the farmers’ markets. Whether you’re steaming, roasting, or sautéing, these bright green (and sometimes white or purple) stalks are loaded with vitamins A, C, E, K, and B6, and minerals such as folate, iron, copper, calcium, protein, and fiber.
So despite the sometimes stinky side-effect of eating them, asparagus are full of healthy benefits:
- Being a natural diuretic, they can help rid the body of excess fluid and salt.
- A valuable source of vitamin E, an antioxidant that fights free radicals and can help support a healthy immune system.
- Promotes good digestive help by feeding the good gut bacteria with prebiotics.
- Provides an excellent source of folic acid, essential for woman trying to get pregnant or who are pregnant.
- Offers a good source of Vitamin K, which is vital to maintaining bone health by helping the absorption of calcium.
This versatile veggie makes a delicious soup that can served hot or cold.
- 1 pound of asparagus
- 2 tablespoons avocado oil
- 1 teaspoon minced garlic
- 1/2 cup sliced leeks
- 4 cups chicken or vegetable broth
- 1 cup baby spinach
- 1 teaspoon lemon juice
- Sea salt and pepper to taste
- Chop the asparagus into thirds and set aside.
- Heat the avocado oil in a large pot over medium heat.
- Add the garlic and leeks and cook until the leeks are translucent.
- Add the broth and bring to the boil.
- Add the asparagus and cook until tender, about 5 minutes.
- Remove from heat.
- Blend the cooked vegetables, baby spinach and lemon juice in a blender until smooth.
- Season with salt and pepper