Wild asparagus soup
Asparagus is on the list of the healthiest foods in the world because of the many rare medicinal nutrients it contains.
Asparagus contains large amounts of iron, thiamine, folic acid, phosphorus, copper, manganese and selenium. It is rich in the amino acid asparagine, which is named after this vegetable. It cleanses the body, aids digestion, and protects the heart and blood vessels. It has a detoxifying effect due to its bitterness, which is due to the ingredients asparagine and spargaurine, which accelerate the body’s recovery by stimulating the work of the liver and bile. In addition, thanks to its diuretic effect, it promotes the cleansing of the body.
They are rich in fiber, which is why they have a beneficial effect on digestion, are effective against constipation, diuretic and help with difficulty urinating.
Asparagus is rich in inulin, a prebiotic that promotes the development of good bacteria while neutralizing pathogenic bad bacteria.
For all of us who love their specific flavor, it is recommended that we attack wild asparagus when it is in season. Here is a recipe for an extremely simple cream of asparagus and vegetable soup that you can’t go wrong with.
Harvesting wild asparagus in April on the island of Biševo
Wild asparagus soup
The base for the soup is onion, celery and kale. They provide a typical “soupy” background. The potatoes provide density, but all these vegetables do not have a particularly intense aroma, so the asparagus dominates, especially if we add enough of them. The soup is quite filling and pleasant for the stomach, while also nourishing and enriching with nutrients. The cumin is only in the background, you can add a little, and a teaspoon of vinegar brings freshness and helps with digestion. We cooked the soup several times during the asparagus season because it is a real hit. You don’t need a big lunch afterwards.
INGREDIENTS
- medium onion
- a piece of celery or parsley
- a medium potato
- a leaf of kale
- a bunch of asparagus, cleaned of the hard parts of the stems
- olive oil
- salt, pepper and a little cumin
- a small teaspoon of apple cider vinegar
amount for two people
PREPARATION
I briefly sauté the chopped onion in hot olive oil to slightly glaze it.
Then I add three cups of water (approx.), a little salt, pepper and cumin, diced celery and potatoes and a kale leaf cut into strips. I let it cook for 10 minutes. Once the vegetables are soft, I add the asparagus cut into short pieces and cook for another 3-5 minutes and then turn off the heat. After cooking, I puree the soup with a hand blender until it is thick, not like porridge but just thick enough to fill every spoonful, so it is better to cook with less water and add if needed. I add a teaspoon of apple cider vinegar and stir.
For decoration, it can be sprinkled with chopped parsley leaves and cubes of toasted bread.
