April is a time for “cleaning out the cobwebs” that have accumulated over the winter months, in mind, body, and soul. It’s the month I usually end up doing some sort of a cleanse. This April is a little different. Rather than the usual 5 or 7 day cleanse, I decided to do a 30 day cleanse, easing into deeper and deeper levels of the cleanse with each passing week to give my body and digestive system a break and to hit the “reset” button on my palate. In week one, I refrained from animal products, grains of all kinds, caffeine, and alcohol. Week two brought the additional release of legumes (beans) and tree nuts. Now I’m at the start of week three, and I’ve taken it up a notch by committing to soups, smoothies, and juices all week to really give my system a rest. I had to try some new soup recipes!
I love asparagus soup, so I developed this gluten-free, 100% plant based version to be deliciously hearty, nourishing, and cleansing.
- 1 asparagus bunch (approximately 12 ounces)
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1/4 cup extra-virgin coconut oil
- 2 Tbsp gluten-free flour (finely milled)
- 2 cups nut milk
- 1 Tbsp lemon juice
- 1/4 tsp ground coriander
- 1 tsp coarse sea salt
- 1/4 tsp fresh cracked black pepper
Discard the woody, lower part of the asparagus stalks and cut the remaining pieces into 2-inch segments. Boil just the asparagus tips in salted water (just enough to cover the tips) for 5 minutes. Drain the tips and set aside. Bring the remaining pieces to a boil in the vegetable broth, cover, and simmer for 20 minutes. Drain off the broth and reserve for later. Heat the coconut oil in a large sauce pan. Add the onion and cook on medium-low heat until soft and lightly browned. Slowly stir in the flour and cook for 1 minute. Gradually add the reserved vegetable stock, whisking to incorporate well and prevent lumping. Bring to a boil, turn down heat, and simmer for 3 minutes, until thickened. Stir in the cooked asparagus pieces (saving the tips), salt, pepper, coriander, and lemon juice. Simmer for an additional 10 minutes. Remove from heat and allow to cool for 10 minutes. Use an immersion blender or upright blender and blend the mixture until smooth. Return blended mixture back to sauce pan and add milk and asparagus tips. Simmer for 2 minutes and serve.