If a vegetable on your plate is a rare sight, it might feel like a daunting task to add more vegetables to your diet. With the internet available to easily search for new recipes, it’s not as hard as you may think. I find salads are not as enticing when it is too cold out, so soups become a nice alternative to increase vegetable consumption. Here is another recipe to help you add more vegetables to your diet.
I wanted to increase the nutrition value of this asparagus soup and had broccoli available. In she goes! I am not a big fan of creamed soups, so before serving I add cooked rice for texture. The rice in the photo is yellow because I cooked it with Turmeric powder.
Step it up a Notch - Asparagus Soup
3 cups vegetable broth
1 pound fresh asparagus – trim tips
1 pound fresh broccoli – trim tips
3 large garlic cloves
1 bay leaf
1 teaspoon fresh thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon nutmeg
2 cups organic non-GMO unsweetened soy milk – cold
1 tablespoon cornstarch
2 teaspoons olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
– In a large pot add: vegetable broth, asparagus, broccoli, garlic, bay leaf, thyme, turmeric, and nutmeg. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 10 minutes.
– While vegetables are simmering, measure out 2 cups cold soy milk. Add cornstarch to cold soy milk. Stir until cornstarch is completely dissolved. Set aside.
– After 10 minutes, remove bay leaf. Carefully put the asparagus mixture in a blender 1/3rd at a time. Puree, then add next third of mixture, puree, and repeat until asparagus mixture is nice and smooth. Leave mixture in blender container.
– In empty large pot, heat soy milk/cornstarch mixture. Stir until well blended and warm. Add asparagus mixture, olive oil, salt, and pepper. Bring to a light boil, reduce heat, and simmer for 5 minutes. Keep stirring to maintain soups smoothness and prevent burning.
– Options for serving: Add 1/2 cup cooked rice.