Sunday, November 9, 2014

Asparagus soup

1 bunch of fresh asparagus
Bunch of fresh spinach  
4 cups veggie stock 1 can low fat coconut milk
2 tablespoons ghee
1 red onion
1 cup minced leeks, separate whites
1 tablespoon minced garlic 
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground pepper
tablespoons Pamela pancake mix (gluten-free flour alternative)
squirt of sriracha for a kick

Note - Optional - add other lightly cooked veggies such as broccoli, onion, zucchini, carrots...

Chop up the onions into small pieces and the asparagus into one inch pieces. Heat up ghee in pan, add minced garlic and chopped up onions. Saute for about 5 minutes until it the onions start to turn translucent. Add the chopped asparagus and mix well for a couple of minutes. Add in the can of low fat coconut milk (or regular for a thicker higher caloric meal). Mix in well and add veggie stock and Panama pancake mix (or flour if you don't mind gluten). Cover pan and simmer on low for 10 minutes until the asparagus is tender (do not over cook). Then turn heat off. Add the spinach, salt, pepper, basil and green onion tops and cover for 5 minutes after mixing in well. It is now ready to eat either chunky or blended. I blended a few cups and mixed them both together for a greener blend.  
 The spinach doesn't take much to cook so always add it after you turn the heat off, then stir it in and close the lid, let it stand for 5 minutes and it will be the perfect texture.
I added more veggies to the dish in this second batch...the more the merrier!
First batch Chunky
 First batch some Blended
 First patch some Chunky poured into some blended
First batch remaining - Chunky and blended mixed together