Coconut ginger asparagus soup.
As I sit here typing this recipe up, in my very quiet house… I realize it’s still very much summer and a steamy 90 plus degrees outside. However, after my very early gym session, I rushed off to take my youngest to Starbucks & then to school. She started back today. My oldest had her first classes of her college career yesterday & therefore by default… I’m wishing for fall to start now. If only Mother Nature would follow suit.
After the carpooling this morning it hit me that a farmer’s market that I haven’t been to in almost a year, or it has been over a year, was open & I needed some goodies. I found so many bargains. I filled 6 grocery bags for $50! Asparagus was nice & thin & bargain priced at a $1 a bunch. Needless to say, I knew soup would be on our menu. This is a brand new recipe that I created this morning. The end result, luscious and creamy perfection. It took no time and freezes nicely. Perfect time to whip up and freeze for a quick dinner in the fall or winter. I hope you enjoy this as much as we do.
And I do want to digress a moment & share the nutrient benefits of the mighty green asparagus:
Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.
— Knead to Cook