Paleo Soup Recipes:
Asparagus Soup
Fall is headed our way and it’s time for soup; paleo soup to be exact. This is a super easy paleo soup recipe and works great as a accompaniment or the main focus of your dinner meal.
Asparagus soup may sound boring but it is in fact extremely delicious and amazing on its own. It is a super healthy and nice way to increase your vegetable intake. The other cool thing about this soup is not only is it paleo approved, it’s also Whole 30 compliant! It’s creamy and light and being a warm dish, it is best for slightly chilling evenings.
Asparagus is one of the healthiest vegetables as it is loaded with nutrients, minerals and vitamins, which is why this soup makes a perfect meal for dinner. Consuming asparagus in any form can help you lengthen your life as it keeps diseases at bay and helps your mind and body stay in shape. This soup is easy, quick and really highlights the flavor of the asparagus.
Ingredients:
2 lb. asparagus, chopped (ends removed)
1 Vidalia onion, chopped
3 cloves garlic, minced
½ teaspoon salt and pepper, to taste
4 cups free range, organic chicken stock (To assure Whole30 compliance: make your own chicken stock)
1 teaspoon chives, minced, for garnish
1 tablespoon organic coconut oil
Directions:
1. Set a large soup pot on medium heat. Melt coconut oil in the pot and sauté onion and garlic in it. Add salt and pepper to taste. Sauté until the onions turn brown in color.
2. Add the chopped asparagus to the pot and pour in the chicken broth until the asparagus is covered. Place a lid on the pot and let the mixture boil until the asparagus turns tender and soft.
3. Pour the mixture into a blender or food processor and blend until the mixture turns smooth.
4. Transfer the mixture into soup bowls. Garnish with minced chives and serve.
- 2 lb. asparagus, chopped (ends removed)
- 1 Vidalia onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt and pepper, to taste
- 4 cups free range, organic chicken stock
- 1 teaspoon chives, minced, for garnish
- 1 tablespoon organic coconut oil
- Set a large soup pot on medium heat. Melt coconut oil in the pot and sauté onion and garlic in it. Add salt and pepper to taste. Sauté until the onions turn brown in color.
- Add the chopped asparagus to the pot and pour in the chicken broth until the asparagus is covered. Place a lid on the pot and let the mixture boil until the asparagus turns tender and soft.
- Pour the mixture into a blender or food processor and blend until the mixture turns smooth.
- Transfer the mixture into soup bowls. Garnish with minced chives and serve.
Fall is in the Air – Welcome #Aspragus #Soup. #Paleo
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