Meatless Monday Recipe: Creamy Asparagus Soup
Guard the body’s main detox center with glutathione, an antioxidant in asparagus that protects the liver.
Join the millions of people that forgo meat on Mondays to improve their health and the health of the planet.
1 tablespoon oil
2 sliced leeks
1 cup sliced cremini mushrooms
1 bunch chopped asparagus
4 cups low-sodium vegetable broth
2 tablespoons fresh tarragon
1 teaspoon cumin
1 cup unsalted cashews
juice of ½ lemon
Per serving: 280 calories, 19 g fat (3 g saturated fat), 0 mg cholesterol, 12 g protein, 21 g carbohydrates, 3 g fiber, 135 mg sodium
In a large pot, heat 1 tablespoon oil over medium heat. Add 2 sliced leeks, 1 cup sliced cremini mushrooms and 1 bunch chopped asparagus; cook 4 minutes. Add 4 cups low-sodium vegetable broth, 2 tablespoons fresh tarragon, 1 teaspoon cumin, salt and pepper to taste; simmer 20 minutes and purée. In a food processor, mix together 1 cup unsalted cashews and 2∕3 cup water until smooth. Stir mixture and juice of ½ lemon into soup; heat 5 minutes. Garnish: crostini