Greens & Sprouts Gluten Free Melt
I had been dreaming about making a creamy dairy-free, gluten-free asparagus soup for nearly a month before I finally decided to go for it. If you love asparagus, sweet potato and peas, then there is absolutely no reason you won’t love this recipes. It’s quick, easy and incredibly satisfying.
This particular recipe gets rave reviews from clients and is a winner from the Gluten-Free Sugar Cleanse (who said cleansing food has to be bland and gross… because this recipe is just downright awesome).
If you didn’t know, Spring is the best possible time to enjoy asparagus since it’s technically a sprout and helps to detox the body from all the winter junk hanging around in your body. Make sure to choose local asparagus if possible and eat as much as you can before the weather heats up. Once warm weather hits, asparagus season is over.
A quick tip before you get to the recipe…
When picking your asparagus, make sure that:
- the tips of the asparagus is closed tightly
- the spears are tender, but not wilted, dried out or slimy
- they were preferably grown near you or somewhere in the US (rather than Peru)
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| Creamy Asparagus Soup |
| (gluten-free, dairy-free, possible vegan option) I had been dreaming about making a creamy dairy-free, gluten-free asparagus soup for nearly a month before I finally decided to go for it. If you love asparagus, sweet potato and peas, then there is absolutely no reason you won’t love this recipes. It’s quick, easy and incredibly satisfying. |
Creamy Asparagus Soup
| (gluten-free, dairy-free, possible vegan option) I had been dreaming about making a creamy dairy-free, gluten-free asparagus soup for nearly a month before I finally decided to go for it. If you love asparagus, sweet potato and peas, then there is absolutely no reason you won’t love this recipes. It’s quick, easy and incredibly satisfying. |
Ingredients
- 5-6 Cups Low or no-sodium chicken broth or stock (or vegetable broth)
- 1 Bunch Asparagus Washed, trimmed & cut into 2" section
- 1 Medium Sweet onion Quartered
- 3 Large cloves garlic Minced
- 1.5 Cups Frozen peas
- 1 Large Sweet Potato Pre-roasted or microwaved
- 3 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp white pepper
- 1.5 Tsp sea salt (Plus more for seasoning)
- black pepper To taste
- Fresh lemon wedges
Servings:
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Ingredients
Servings:
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Instructions
- Preheat your oven to 425 F and line a baking pan with foil. Add stock/broth to pot and heat up. Once the liquid has come to a boil, add peas and turn down to a simmer and cover.
- Add onions, garlic, EVOO and asparagus in bowl and mix until everything is evenly coated. Lay veggies on tray and evenly use salt and black pepper over top. Keep this seasoning on the light side as you’ll adjust the final taste when everything is combined at the end. Put tray in the oven for 12 minutes. Check every 4 to 6 minutes and move things around to insure that the veggies don’t burn.
- When veggies are finished, remove from oven and add them to the hot broth. Scoop out the contents of your sweet potato and add that as well.
- Either use an immersion blender to blend everything in the pot or in batches, use your blender to puree the soup. Then add the white pepper and 1.5 tsp salt. Adjust seasonings to your liking.
- When serving, squeeze fresh lemon juice over top. Enjoy!
