Spring Asparagus and Celeriac Soup
Article Published on May 09, 2016
Put spring in your step with these in-season vegetables and great flavor. Dinner with this asparagus and Celeriac soup will be your favorite part of the day!
April marks the beginning of spring, a beautiful transitional time between cold to warm. The days are longer and packed with sunshine. The trees are blooming, and the plants are thriving. This time of year is absolutely stunning. With spring comes in season vegetables and fruits that are too delicious to ignore.
Shopping for produce in season has so many perks, the first being that it is 100 percent more nutritious. After the produce is picked, enzymes start depleting rapidly. Out of season produce will travel long distances to reach its final destination. While in transit, many key nutrients are lost. Another great perk to shopping in season is to support local farmers. The price of local produce is typically less than fruits and vegetables that have been imported from around the world. Lastly, local produce always tastes fresher and crispier!
In the spring, lighter fare items replace dense hearty meals from colder months. There is one item that stays on any menu all year around. That item is soup. Just because it’s getting warmer doesn’t mean you have to put that soup spoon down. Spring soups are always vibrant and bursting with fresh flavors. They are light and refreshing, being served hot or cold.
The beautiful soup is made with spring fresh vegetables such as asparagus, peas, celeriac and mint. Celeriac is a root vegetable not many people know or use in their cooking. It’s a great alternative to using potatoes in soups or stews as it has a lower starch content. It’s also great source of fiber, potassium and calcium. Asparagus is not only delicious. but it’s also another vegetable packed with health benefits such as fiber, minerals, and folate.
This soup only takes 30 minutes from start to finish and can be stored in the freezer for later use.
Spring Asparagus and Celeriac Soup
- 4 cups low sodium organic vegetable broth
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celeriac, peeled and chopped
- 1 bundle asparagus, chopped
- 1 cup fresh or frozen peas
- 1 tablespoon coconut oil
- 1/4 cup fresh tarragon or basil
- 1 teaspoon Himalayan salt
- 1/2 cup lentils
- 1/2 cup micro greens
1.) Warm a saucepan over medium heat and add 1 tablespoon of coconut oil. Add the onions and let them cook for 5 minutes. Add garlic and cook for another minute.
2.) Add celeriac, asparagus, and vegetable stock. Let this simmer for 15 minutes
3.) Add frozen peas, fresh herbs of choice. and Himalayan salt. Cook for 2 minutes
4.) Working in batches, ladle soup into your high speed blender or food processor. Once smooth, pass the soup through a sieve and then pour it back into the sauce pan. Cook for another 4–5 minutes
5.) Garnish with lentils, micro greens. or fresh herbs of
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