Creamy Asparagus & Pepper Soup
One cup of asparagus contains 3 grams of fiber and 4 grams of protein. It also contains 101% of the daily recommended intake of Vitamin K, and 67% DRI of Folate. Most importantly, similar to Jerusalem artichoke and chicory root, asparagus is a great source of prebiotic inulin, a non-absorbable fiber that serves as delicious food for the health by promoting lactobacillus and bifidobacteria your large intestine.
Ingredients
2 Tablespoons extra virgin olive oil (any kind of nut oil is also great!)
2 cloves garlic, minced
1 medium yellow onion, chopped finely
1-cup plain almond milk
3-½ cups water
2 lbs. of fresh asparagus
¾ lb. Japanese sweet potatoes, peeled and cubed
3 red bell peppers, roasted
1 tsp. cumin
1 tsp. turmeric
1 tablespoon pure unfiltered apple cider vinegar
3 red bell peppers, roasted
Salt and pepper to taste
Preparation
Heat oil in a heavy skillet or wok. Add garlic and brown, and then do the same to the onions until translucent
Add sweet potatoes, chopped asparagus, almond milk, and water.
Bring this to a boil, add spices plus vinegar, and cook until potatoes slide off a fork.
Add roasted peppers and pureé in small batches in a blender or food processor.
Add salt and pepper to taste.
