Lately I’ve been engaging in some bad behavior: dinner in front of the TV.
Now before you continue reading, I think I better insert a big disclaimer here that I’m not judging anyone for where/how they chose to eat their meal. I just know that as of lately, I’ve been eating in front of the TV because it seems easier to do that than admit to myself that I’ve been eating a lot of dinners alone… because the truth of the matter is that eating dinner alone isn’t exactly one of my favorite things.
Then, tonight as I was standing in my kitchen preparing this creamy broccoli and asparagus soup, I looked down at this beautiful meal and realized what a shame it was that I was focusing on feeling alone when really what I should be focusing on isjust how darn grateful I am to have food. Especially such delicious and healthy food. It’s moments of reason and gratitude like this that help me feel a bit more grounded in this crazy life.
So, instead of feeling alone and eating in front of the TV, I embraced eating alone (along with that feeling of gratitude) and had a quiet dinner to myself outside. I think this is going to become my new spring ritual…
Speaking of spring – it’s here! I vote we make it awesome!
Let’s start with some fresh asparagus and broccoli and blend it into soup, eh? This is a simple soup made with fresh veggies and blended with vegetable broth and cashews for a creamy texture and healthy fats. Blending nuts into soup is one of my favorite ways to add a bit of creaminess without dairy. If you’re looking to spice this up a bit, try adding some red pepper flakes or minced ginger.
BROCCOLI AND ASPARAGUS SOUP
PREP TIME
COOK TIME
TOTAL TIME
Author: Sonnet
Recipe type: Soup
Serves: 4
INGREDIENTS
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 bunch asparagus, chopped
- 4 cups broccoli florets, chopped
- 3 cups vegetable broth
- ½ teaspoon sea salt
- ½ cup raw cashews
- 1 lemon, sliced into wedges
- Fresh pepper to taste
INSTRUCTIONS
- Add coconut oil to a medium pot over medium heat. Add the onion, garlic, asparagus, and broccoli. Saute for about 5 minutes, until garlic and onions are fragrant. Cover with vegetable broth and simmer for 5 - 10 minutes, until vegetables are soft.
- Transfer ingredients from the pot to a blender (or use an immersion blender) along with salt and cashews. Blend until smooth.
- Serve warm with lemon wedges and fresh pepper.
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