Guard the body’s main detox center with glutathione, an antioxidant in asparagus that protects the liver.
This creamy asparagus soup is a great way to start a springtime dinner. The soup is a simple combination of asparagus and a creamy white sauce. The white sauce is made with chicken broth, and then heavy cream is added to the final soup.
- 1 tablespoon oil;
- 2 sliced leeks;
- 1 cup sliced cremini mushrooms;
- 1 bunch chopped asparagus;
- 4 cups low-sodium vegetable broth;
- 2 tablespoons fresh tarragon;
- 1 teaspoon cumin;
- 1 cup unsalted cashews;
- juice of ½ lemon;
- Garnish: crostini;
Per serving: 280 calories, 19 g fat (3 g saturated fat), 0 mg cholesterol, 12 g protein, 21 g carbohydrates, 3 g fiber, 135 mg sodium
In a large pot, heat 1 tablespoon oil over medium heat. Add 2 sliced leeks, 1 cup sliced cremini mushrooms and 1 bunch chopped asparagus; cook 4 minutes. Add 4 cups low-sodium vegetable broth, 2 tablespoons fresh tarragon, 1 teaspoon cumin, salt and pepper to taste; simmer 20 minutes and purée. In a food processor, mix together 1 cup unsalted cashews and 2∕3 cup water until smooth. Stir mixture and juice of ½ lemon into soup; heat 5 minutes. Garnish: crostini
Bon appetit 😉
Featured image via: www.greedygourmet.com