Asparagine-Rich Asparagus Soup

Asparagine-Rich Asparagus Soup

Serves 4-5

Embrace the essence of spring with a velvety Asparagine-Rich Asparagus Soup that celebrates one of nature’s most nutritious vegetables. Asparagus stands as a powerhouse of wellness, boasting exceptional levels of asparagine—an important amino acid.

What is Asparagine?

Asparagine—an amino acid that acts as a natural diuretic, supporting kidney function and helping flush excess fluids and toxins from your body.

While Asparagine can be made by the body some people may still be deficient in this amino acid and eating foods rich in asparagine can help in a variety of ways.

• Decreases fatigue
• Helps digestion & detox
• Helps the body build new protein
• Supports immune function
• Supports the nervous system / brain function

Asparagus doesn’t stop there

Asparagus is a verdant spring delicacy with even more to offer; it delivers a remarkable nutrient profile including folate, vitamins A, C, E, and K, along with crucial minerals that support immune function and cellular health. Dr. Minal Vazirani’s simple yet sublime recipe transforms these slender stalks into a silky, nourishing soup that honors both traditional cooking methods and functional nutrition principles.

Whether you’re detoxifying after winter’s heaviness, seeking anti-inflammatory foods to support your wellness journey, or simply craving a dish that captures spring’s fresh promise, this asparagus soup offers versatility that satisfies both the health-conscious eater and the culinary enthusiast—proving that therapeutic eating can be profoundly delicious.

INGREDIENTS

• 4 tablespoons of Ghee or Coconut Oil
• 2 cups chopped yellow onions (about 4 large onions)
• 1 quarts bone broth
• 1 pounds asparagus
• Himalayan Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Melt the ghee or coconut oil in a large pot over low heat and simmer the onions until very soft and golden, about 25 minutes, stirring often.
2. Add the bone broth and bring to a boil.
3. Meanwhile, trim the tips from the asparagus and put aside.
4. Cut about 1 inch from the ends of the asparagus spears; to remove the tough ends of the spear. Chop the spears into ½ inch pieces and drop into the boiling bone broth, cover, reduce heat, and simmer until the asparagus is very soft, 45 minutes.
5. Pureed the soup in a food processor or hand-held blundered. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. Season the soup with salt and pepper and serve.

Hint: Add extra vegetables into the puree to increase nutrient content, such as leeks or mushrooms!