Happy Spring Eve! Wow…the energy of change and arousal of Spring is here. I am more aware of the budding growth of plants and grasses this year because they are effecting my nose, throat and sinuses. Whatever the source of the running nose, watery eyes, itchy throat and headache I've transformed feeling irritated into inspiration, and made a creamy coconut asparagus and bacon soup.
Asparagus is one of the first vegetables of spring so get it now while it's fresh providing nutrient density in the form of protein (for growth and regeneration), potassium (vital to convert fuel into energy preventing fatigue and muscle weakness), vitamin K (supports bone health), folic acid (helps generate gastrointestinal cells critical to immune support), vitamin C and vitamin A (both have anti-viral and anti-infective properties) and fiber (helpful to eliminate toxins and metabolic by-products that aren't useful).
Creamy Coconut Asparagus and Bacon Soup
Choose organic food whenever you can. Organic produce has more nutrients than conventionally grown produce and is more cleansing for the liver.
Ingredients
- 2 pounds asparagus, wash, trim the bottoms and cut into 1" pieces
- Dice 2 medium onions (yellow, white or sweet) or 8 shallots
- Mince 6 cloves of garlic
- 1½ tablespoons coconut oil
- ½ pound of uncured bacon
- 1–2 cans coconut milk
- 20 ounces of homemade vegetable stock or low sodium prepared stock
Preparation
- 1.Line a broiler rack with unbleached parchment paper and poke holes so the bacon grease can drain into the broiler pan. Lay the bacon flat on the parchment and cook at 350°F for 20–30 minutes depending on desired crispness. Remove from the oven and let cool.
- 2.While the bacon is cooking prepare the rest of the ingredients.
- 3.Heat the coconut oil in a heavy bottom stock pot on medium heat, add in the onion and garlic and sauté for 5 minutes, add the asparagus and sauté for 5 minutes.
- 4.When the bacon has cooled rough chop it and add it to the sautéed mixture and combine.
- 5.Transfer ingredients to a mixing bowl.
- 6.Using a vita-mix or a blender, pour 5 oz. of coconut milk, 5 oz. stock and two spoonfuls of the mixture and puree.
- 7.Pour back into stock pot and repeat step 6 until sautéed ingredients are pureed.
- 8.Add coconut milk and stock according to desired creaminess.
- 9.Garnish with fresh asparagus tip and freshly ground pepper.
- 10.Recipe yields approximately 5 servings.
Dawn Sitchon
Dawn is a Certified Nutrition Consultant (NC) from Bauman College of Holistic Nutrition & Culinary Arts. She works at Elevate Acupuncture & Wellness Center in South Lake Tahoe and teaches cooking classes at Lake Tahoe Community College.