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Cream of asparagus I don’t know about you, but I don’t get to find asparagus in stores very often. So when I spotted it the other day, I jumped at the opportunity. I had to make this cream of asparagus soup. There are a bunch of roasted asparagus recipes out there, and they are quite simple. This one is simple too, but it is likely that not as many people have tried it. It certainly is new to me. I prefer my cream of asparagus a bit thicker, but you can easily adjust the thickness to your liking. This recipe is easy and requires only a few ingredients. Asparagus can be a bit expensive because it is difficult to grow it, but don’t worry, you will only need a small bunch for this one. Other ingredients are way more affordable. Some health benefits What would a post on this blog be without me mentioning the health benefits of at least one of the ingredients. And this is a unique oportunity to write about a vegetable that I never utilized before. So here we go. Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. It is a good source of antioxidants, including vitamins C and E, flavonoids and polyphenols. Antioxidants prevent the accumulation of harmful free radicals and may reduce your risk of chronic disease. As a good source of fiber, it promotes regularity and digestive health and may help reduce your risk of heart disease, high blood pressure and diabetes. Asparagus is high in folate (vitamin B9), an important nutrient that helps reduce the risk of neural tube defects during pregnancy. It contains potassium, a mineral that can help lower high blood pressure. In addition, animal research has found that asparagus may contain an active compound that dilates blood vessels, thus lowering blood pressure. Asparagus has a number of features that make it a weight-loss friendly food. It’s low in calories, high in water and rich in fiber. All that being said, I am looking forward to buying it again, when I find it at a reasonable price of course. A piece of advice As I said, this is a very easy recipe, as most soups are fairly easy to make. But I tried to think of a few things that you may have questions about and wrote them down in this section (just in case). First of all, don’t forget to cut off the bottom of the asparagus. Use a small bunch for this recipe, I used about 200 g of asparagus. The avocado you are using should be ripe. Feel it up and press it a bit to check if it is. But don’t buy one that is way too soft and brown-ish in color. This may affect the color of your soup. You do not have to use soy milk, any plant-based milk will be okay for this recipe. I prefer the cream of asparagus to be a bit creamier, so I kind of went overboard with this one. But if you want a slightly thinner soup, feel free to add more soy milk to the blender. Adjust the amount of salt and pepper to your taste. These measurements were enough for 2 smaller plates of soup. If you need more, feel free to adjust the measurements. I topped everything off with some pine nuts, a tip of an asparagus stick and some dill. But you don’t have to do that if you don’t want to. I did not use a proper soup plate/bowl, I just thought that this one would look cute. Cream of asparagus Ingredients a small asparagus bunch (200 g) 1 large celery stalk 1 medium-sized onion 270 ml of water 1 small ripe avocado 200 ml of soy milk 1 tbsp of lemon juice salt and pepper Directions - Chop the asparagus, celery stalk and the onion into smaller pieces. Put the water into a pot and add the chopped vegetables. Bring it to boil, reduce the temperature to medium and let everything simmer. Remove the pot from the stove when the veggies become fork-tender (it should take about 15 minutes). - Cut the avocado in half, remove the stone and scoop it out with a spoon into a blender cup. Add the lemon juice and transfer the cooked veggies and water into the blender cup. Add the soy milk and salt and pepper. - Blend everything until you get a soup of your desired texture. Taste it in order to see if it needs more salt or pepper. Divide the cream of asparagus soup between 2 small bowls or plates. Garnish and serve right away. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own cream of asparagus soup. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here
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Krem supa od šparoga Ne znam za vas, ali ja ne mogu često naći šparoge u prodavnicama. Tako da sam iskoristila priliku kad sam ih uočila neki dan. Ova krem supa od šparoga se morala napraviti. Postoji gomila recepata za pečene šparoge, i prilično su jednostavni. I ovaj je jednostavan, ali je vjerovatno da ga nije toliko ljudi probalo. Bar je za mene ovo nešto novo. Ja više volim da je moja krem supa od šparoga malo gušća, ali gustoću lako možete podesiti po svom ukusu. Ovaj recept je jednostavan i zahtijeva samo nekoliko sastojaka. Šparoge mogu biti malo skuplje jer ih je teško uzgajati, ali ne brinite, za ovaj recept će vam trebati samo mala količina. Ostali sastojci su mnogo pristupačniji. Neke koristi za zdravlje Kakav bi to bio post na ovom blogu a da ja ne spomenem zdravstvene prednosti barem jednog od sastojaka iz recepta. Osim toga, ovo je jedinstvena prilika da pišem o povrću koje nikad prije nisam koristila. Šparoga je niskokalorično povrće koje je odličan izvor esencijalnih vitamina i minerala, posebno folata i vitamina A, C i K. Dobar je izvor antioksidansa, uključujući vitamin E, flavonoide i polifenole. Antioksidansi sprječavaju nakupljanje štetnih slobodnih radikala i mogu smanjiti rizik od hroničnih bolesti. Kao dobar izvor vlakana, potiče pravilnost i zdravlje probave i može pomoći u smanjenju rizika od srčanih bolesti, visokog krvnog pritiska i dijabetesa. Šparoga je bogata folatom (vitamin B9), važnim nutrijentom koji pomaže u smanjenju rizika od oštećenja neuralne cijevi tokom trudnoće. Sadrži kalijum, mineral koji može pomoći u snižavanju visokog krvnog pritiska. Osim toga, istraživanja na životinjama otkrila su da šparoge mogu sadržavati aktivni spoj koji širi krvne žile, čime se snižava krvni pritisak. Šparoge imaju brojne karakteristike koje ih čine namirnicom pogodnom za mršavljenje. Niskokalorična je, bogata je vodom i bogata vlaknima. Uzevši sve to u obzir, radujem se ponovnoj kupovini, kada ih nađem po razumnoj cijeni naravno. Nekoliko savjeta Kao što sam već rekla, ovo je vrlo jednostavan recept, jer se većina supa prilično lako pravi. Ali pokušala sam razmisliti o nekoliko stvari u vezi kojih možda imate pitanja i zapisala sam ih u ovom dijelu (za svaki slučaj). Prije svega, ne zaboravite odrezati donji dio šparoga. Za ovaj recept iskoristite mali svežanj, ja sam koristila oko 200 g šparoga. Avokado koji koristite treba da bude zreo. Opipajte ga i pritisnite malo da provjerite da li je zreo. Ali nemojte kupiti onaj koji je previše mekan i smeđe boje. Ovo može uticati na boju vaše supe. Ne morate koristiti sojino mlijeko, bilo koje biljno mlijeko će biti u redu za ovaj recept. Više volim da je krem supa od šparoga malo gušća, pa sam malo pretjerala s ovom. Ali ako želite malo rjeđu supu, slobodno dodajte još sojinog mlijeka u blender. Količinu soli i bibera prilagodite svom ukusu. Ove mjere su bile dovoljne za 2 manja tanjira supe. Ako vam treba više, slobodno prilagodite mjere. Sve sam posula pinjolima, vrhom štapića šparoga i sa malo kopra. Ali ne morate to da radite ako ne želite. Nisam koristila pravi tanjir/zdjelu za supu, samo sam mislila da će ova posudica izgledati slatko. Sastojci mali svežanj šparoga (200 g) 1 velika stabljika celera 1 luk srednje veličine 270 ml vode 1 mali zreli avokado 200 ml sojinog mlijeka 1 supena kašika limunovog soka sol i biber Upute Nasjeckajte šparoge, stabljiku celera i luk na manje komade. U šerpu stavite vodu i dodajte sjeckano povrće. Pustite da proključa, smanjite temperaturu na srednju i pustite da sve prokuha. Skinite šerpu sa šporeta kada povrće postane mekano (to bi trebalo da traje oko 15 minuta). Prepolovite avokado, uklonite košpu i kašikom ga izvadite u čašu/posudu od blendera. Dodajte sok od limuna i prebacite kuhano povrće i vodu u šolju blendera. Dodajte sojino mlijeko i sol i biber. Sve blendajte dok ne dobijete supu željene teksture. Probajte je da vidite da li joj treba još soli ili bibera. Krem supu od šparoga podijelite u 2 male zdjelice ili tanjira. Ukrasite i poslužite odmah. Ako vam se svidio ovaj recept, pogledajte i ostale moje recepte poput: – tjestenina sa crvenom paprikom – veganske nudle sa đumbirom – veganski ramen Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svoje vlastite krem supe od šparoga. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.