Spring is in full swing, which means the flowers are blooming and filling the city with bright colors! It also means the weather is wildly unpredictable and the sun is a huge tease. Yesterday the weather alternated between sunshine and clear skies to hail. It’s also still cold enough in the evenings that hail remained on the ground in our yard when I left for work this morning!
I have continued to keep the majority of my workouts indoors because of the continued chill. I am still loving the 21 Day Fix Extreme program and have been mixing in a little more Brazil Butt Lift since, hey it’s almost summer 🙂 Additionally, I have slowly started to integrate running into my weekly routine again. After the Portland Marathon, I took a long vacation from running but I have started to miss it! I am still debating whether I want to race this year and which races I will do, but getting back out there in the early mornings is such a nice way to wake up and prepare for a hectic work day. However, without a race deadline looming over me, if I wake up and hear rain I am definitely not putting on my running shoes. It’s fair weather running for now.
Despite the continued wetness of the Northwest, our seasonal produce is evolving and we are getting closer to my favorite season for eating: Summer! Right now, asparagus is in season and we have been getting plenty in our Organics to You delivery boxes. Asparagus is a great anti-inflammatory food and also contains a wide variety of antioxidant nutrients, including:
- Vitamin C
- Vitamin E
Asparagus is also great for digestive support because it contains inulin, fiber and protein. Lastly, asparagus contains B vitamins which are beneficial for blood sugar management. So, eat up those green spears even if they do make your pee smell weird 😉
The chilly Spring evenings are keeping soup in style, so I whipped up this asparagus soup using potatoes and coconut milk to make it nice and creamy. Topped with a little hemp oil for an Omega-3 and 6 boost and served with a salad or a fancy grilled cheese, this soup will keep you cozy and healthy 🙂 This recipe makes a large batch of soup. We had enough for dinner for 2, plus at least three additional lunches to bring to work that week.
Vegan Cream of Asparagus Soup
- 2 tbsp coconut oil
- ~2 pounds of asparagus, cut into 2″ pieces with stem ends trimmed
- 1 medium onion, diced
- 1/2 cup chopped celery
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 4 cups vegetable stock
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- In a large pot, cook onion, celery and garlic in coconut oil until onion is translucent
- Add the potatoes, asparagus, vegetable stock, thyme, salt and pepper. Simmer until the potatoes and asparagus are just tender.
- Transfer the soup to a blender (you may need to do this in two batches). Blend until smooth.
- Return to the pot and stir in the coconut milk.
- Serve with a drizzle of hemp oil and coconut milk.