These two versions of asparagus soup are spring in a bowl! We blended local and organic ingredients to create this savory, bright and detoxing soup, perfect for this time of year.

Asparagus season is here and we are super excited. This veggie is so versatile: eat it raw, shave it, grill it, roast it… or try this simple but satisfying soup!

Asparagus is high in antioxidants, loaded with fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that is integral in the metabolism of fats, carbohydrates and insulin.

Ramps, also known as wild leeks, are a type of wild onion found in North America. They are similar in appearance to scallions, but have large green leaves and a spicy flavor that we love. If an onion and garlic had a baby, it would taste like a ramp (or so we think!). These special leeks are only in season for a short time, so enjoy them now! They are rich in Vitamins A, C , E and minerals such as manganese, iron and chromium. Ramps can also boost your immune system and lower bad cholesterol levels. Eat up!

Add in with peas, lemon, parsley and this soup is really bliss.

The second asparagus recipe is super clean and simple and paired down.

Bring one of these to your next picnic in a Mason Jar or keep it in your fridge for a grab-and-go snack! Lovely and FRESH!

Asparagus Pea and Ramp Soup

Recipe:

*use organic and local when possible

~15 stalks of asparagus
1 cup of peas
3 cups of vegetable stock
1 cup of nut milk (we used coconut milk)
1 handful of ramps (~5-8 leaves)
1 handful of parsley
Coconut oil
Nutritional Yeast
Juice of 1.5 lemons
Himalayan sea salt to your liking

Garnish: fresh squeezed lemon, lemon zest, chopped grilled asparagus, Himalayan sea salt to your liking (optional: your choice of microgreens, we used local CT organic microgreens from Gilberties).

Bake asparagus and garlic with coconut oil, nutritional yeast and Himalayan sea salt (ensure asparagus and garlic are fully coated) in the oven on 300 degrees for 30 minutes (or as long as fully cooked and slightly browning). Add ramps for a 1-2 minutes at the end.

Cook peas in vegetable stock and coconut milk for 10 minutes. Combine all ingredients to a blender/Vitamix with the parsley and lemon juice. Blend.

Garnish with the above suggestions.

Asparagus Lemon Detox Soup

Recipe

2 bunches asparagus stalks

4 cups of water or broth

1 inch strip of Kombu Sea Vegetable (optional)

1/2 cup of cooked white beans or chickpeas

1 tbsp of extra virgin olive oil (EVOO)

1 tbsp of lemon zest

1/4 tsp of cayenne (if you like it hot, add more!)

1/2 lemon (add more if you like)

Dash of Himalayan sea salt to your liking

Dash of black pepper

Garnish: fresh lemon juice, microgreens and a drizzle of EVOO

Chop the asparagus into 1 inch sections (removing the woody part at the end). In a saucepan, boil the asparagus with the water and kombu for 8 minutes. Discard the kombu (or eat it!) and add the asparagus and cooking water in blender along with all the other ingredients and blend until smooth. You can also use an immersion hand blender and keep all in the pot.

Put the soup back into the saucepan and warm on low heat. Add in 1/2 the lemon and black pepper and serve with fresh squeezed lemon juice in each bowl. Adding the fresh lemon to each bowl is key. Garnish with microgreens and a drizzle of EVOO.

Kombu is a sea vegetable that is anti-inflammatory, packed with minerals and is an excellent source of iodine. Iodine is essential for healthy hormone production and a properly functioning thyroid. It also improves digestion by containing a digestive enzyme that helps break down beans more effectively and may reduce any gas or bloating. Just simmering it in the broth, you’ll reap the benefits. We use it in our broths and soups for extra nutrients.

Sip in the nourishment and freshness!!!!

With gratitude,

Christine & Stephanie