Asparagus Soup Recipe

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This page is dedicated to Asparagus Soup Recipe.

Green asparagus is one of the most delicious vegetables.
This elegant vegetable is a member of the lily family, and thus, is related to garlic, onions, and leeks.

Low in calories but high in nutrients, asparagus has a very good ratio of potassium to sodium. A cup of cooked asparagus contains a whopping 404 mg of potassium, as well as 268 mcg of folate.
Asparagus contains about one-third of the daily requirement for folic acid wich is important for heart health and for pregnant women to prevent birth defects.

Asparagus is also high in glutathione, one of the body's most important antioxidants. Additionally, asparagus contain inulin, a fiber that is not digested but feeds the good bacteria in the gut, supporting the intestinal health.

These vegetables contains asparagin which is of very useful in cases of kidney disfunction. It can break up oxalic acid crystals in kidneys, and is good for rheumatism and neuritis.

asparagus contains, in common with tea and coffee, a principle which he calls "taurine," and which he considers essential to the health of those who do not take strong exercise. Taurine is a small nonessential amino acid. It is present in electrically active tissue such as the heart and brain, where it helps move electrolytes (potassium, sodium, calcium, and magnesium) in and out of cells.

I suggest you to include the asparagus soup in your detox diet plan. It is very tasty!

Asparagus Soup Recipe

Ingredients:

15 gr butter;

1 leek (only the withe part);

1/4 teaspoon garlic;

1 potato peeled and chopped;

1 carrot peeled and sliced;

800 ml. chicken stock;

500g. asparagus chopped;

2 tablespoons natural yoghurt;

1/2 teaspoon lemon juice;

salt and pepper to taste.

Preparation:

In a saucepan melt the butter and add the leek and garlic; cook until soft. Add the potato, carrot and stock, bring the boil, reduce the heat and simmer for eight minutes. Add the asparagus and simmer for 10 minutes.
Remove the carrots and purée the rest in a blender. Blend in the yoghurt, lemon juice. Season to taste with salt and pepper.

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