Your truly, The Clean Eating Coach, had nothing but fun this Easter Sunday morning on Good Morning Connecticut! Nothing makes me happier than sharing my joy of healthy, clean eating food with others and that’s just what I did with Jeff Valin, Sam Kantrow and WTNH viewers.
We were in the kitchen whipping up the perfect spring, clean eating soup featuring antioxidant-rich asparagus, perfect for helping to prevent cancer and diabetes, and heart healthy shiitake mushrooms. As temperatures warm up, it’s time to lighten up your diet with spring vegetables like asparagus will help you detox and energize, supporting your immune system with healthy whole foods.
Today’s soup is super easy to make and features a minimum of ingredients making it easy on your pocketbook yet a quick and healthy dinner entree on busy work days. I blended it to a creamy texture, without a touch of dairy, and added lime juice, cayenne pepper and a healthy dose of fresh dill to bring out the flavor. You will love this and I bet your family will too. Pair with your favorite sandwich on whole grain bread or leafy green salad and have fun experimenting with the seasonings and ingredients to make it your own.
Check out the video and recipe below:
Asparagus Soup with Shiitake Mushrooms and Dill
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
8 ounces, shiitake mushrooms, chopped
2 bunches asparagus, fibrous ends broken off and chopped into 1 inch pieces
6 cups vegetable broth
2 tbsp. fresh lime juice
2 tbsp. sherry
1-2 tbsp. fresh dill
cayenne pepper, salt and freshly ground pepper to taste
dollop of plain Greek yogurt (optional)
1. Heat olive oil in soup pot and add onion sauteing for 3-5 minutes until soft.
2. Add garlic and saute for 1 minute and then add mushrooms and saute for several minutes until soft.
3. Add asparagus and vegetable broth. Bring to boil, reduce heat and simmer for approximately 15-20 minutes until asparagus is tender.
4. Let cool slightly and then puree soup with an immersion blender to desired consistency.
5. Add lime juice, sherry, dill, cayenne, salt and pepper.
What’s your favorite way to share and enjoy fresh asparagus in spring that’s quick, healthy and delicious yet easy on the pocketbook?