Last
month I posted my take on a recipe for Kitchari Soup from” First for Women’s” magazine
January 23, 2017 edition, yep the actual magazine that I picked up at my local
grocery store. This edition also included some other recipes, and one page that
caught my eye was “FIRST’s top 10 slimming soups”. The “BLOAT BUSTER” Asparagus
Dream soup was the first one that I wanted to try.
Per
the magazine “Enjoying Asparagus soup can
shrink the belly fast. Credit goes to a compound (asparagine) in the veggie,
which prods the kidneys to release trapped fluids from cells for an instant
slimming effect.” I did a little research on the web and asparagus acts as a directic which flushes fluids from your boday, here is a great link.
The
recipe called for 1 lb. each of green and white asparagus, I had what I thought
looked like about 2 lbs. of green asparagus so that’s what I used. When the
soup was done, we could really taste the coconut milk, so maybe I had about 1 ½
lbs. of asparagus, because I think if it was a full 2 lbs. the coconut milk
would not overwhelm the flavor of the soup. The soup was bland at first but grew
on us as we ate it. We shall see how it turns out next time…
Here’s
my recipe compared to the Asparagus Dream Soup I found in the Magazine:
What
I had on-hand: “First
for women Ingredients”
6
Green onions, diced 6
shallots
Olive
Oil Olive
oil
2
lbs. chopped asparagus 1
lb. each white and green asparagus
4
cups low sodium veggie broth 5
cups veggie broth
2
Tbs. lemon juice 2
Tbs. lemon juice
¼
cup coconut milk ¼
cup coconut milk
Salt
and pepper to taste Salt
and pepper to taste
1
tsp. garlic powder
In
a large cooking pot sauté the diced onions about a Tbs. of olive oil until they
soften, add the chopped asparagus and veggie broth. Bring to a boil then simmer
for 5 to 10 minutes, until the asparagus is cooked. Remove about ¼ cup of the
cooked asparagus and set aside. Blend the soup, if you are using a regular
blender be sure to let the soup cool, hot soup expands and will blow the lid off
your blender.
Add
the lemon juice, coconut and cooked asparagus to the soup, heat and serve.
If
you’re not familiar with shallots, they look like a small onion and have a slight
garlic flavor, if the green stems are attached they look a little like a green
onion.
You
can use sweet yellow onions if that is what you have in your pantry, a little
stronger than shallots so maybe use ½ of a yellow onion.
Let
me know if you make it and what you think.
Just
cook something. Cheers! Kary~
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