Recipe: Asparagus, Green Pea and Parsley (or cilantro) Soup

Ah I can see that Spring is emerging and after living through another Minnesota winter, there is a lot of excitement in the air. I can soon picture the Farmer’s Market in the summer. Pretty soon the strawberries and dandelion greens will be fresh at the coop. And now is the time of year to take advantage of asparagus - bright green and crispy this time of year. Eating seasonally is the way to go. It supports local farming in your area which means less transportation, less refrigeration and less irradiation of produce. This means your vegetables will be fresh, imparting all its best flavors.

Asparagus is a wonderful anti-inflammatory veg, full of antioxidants and vitamins. Green peas add a creaminess to the soup without adding dairy (for those following a low allergenic, anti-inflammatory diet).

Soup Recipe: Yields 6

INGREDIENTS:

• 1 T coconut oil (or avocado oil)

• 1.5 cups of chopped leeks

• 1 (10oz) package of frozen peas

• 6 cups of low-sodium vegetable broth

• 2 bunches of asparagus, tough ends removed, cut into 1 inch pieces

• .5 cup of fresh parsley or cilantro

• Himalayan or sea salt and freshly ground pepper

• 2 t minced fresh thyme (optional)

PREPARATIONS:

• Heat oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Use an immersion blender or a high-power blender (cool the soup if the blender is plastic) to puree half of the soup. Return to the pot. Add parsley (or cilantro) and thyme (if using), and stir well to combine. Season with salt and pepper. Garnish with a swirl of olive oil and parmesan cheese. You may substitute nutritional yeast for parmesan cheese for a dairy free option.