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Paleo Cream of Asparagus Soup

5/18/2016

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This dish was totally inspired by leftovers.  To be honest a lot of the meals we make are throw together at the last minute.  We try our best to just keep healthy ingredients in our fridge, freezer and pantry.  Then I (Dan) find inspiration either from Pinterest, Google, a random cooking show or something I've made before to dictate what we eat.  I'm not the most creative person when it comes to other things, but food, that's my jam - pun intended!  

Seriously this soup was so easy to make and you could easily scale it up if you wanted to make it for a larger group.  Like most soups the key to flavor is using a flavorful broth/stock and letting it simmer for a long time.  I recently made up a batch of chicken stock in our pressure cooker.    Homemade stock makes a huge difference in my opinion both in flavor and quality of ingredients.  I probably need to write up a post about our stock recipe.  Very simply we just add water, old chicken bones, carrot, celery, onion, garlic, bay leaf, thyme, apple cider vinegar, peppercorns and a little salt into our pressure cooker.  We pressure cook it for about 3 hours and it turns out great!  

We hope you enjoy this soup!  We always love to hear if you try out our recipes, so if you give it a try, drop us a comment on the post or shoot us a message.   

Ingredients

  • 1 cup of asparagus, we used leftover grilled asparagus.  You could use raw
  • 1 can of coconut milk
  • 2-3 cups of broth depending on how thick you like your soup, we used chicken but if you wanted it to be a vegan dish you could use veggie broth
  • 1 tbsp onion powder, or you could use 1 small onion diced - we were out
  • 2 tsp garlic garlic powder, you could use 2-3 cloves of garlic, I was on a powder kick since I didn't have onion
  • Salt and pepper to taste
  • 1 tsp of olive oil

Directions

  1. If you are using whole onion and garlic, saute that first in a saucepan with a little olive oil for a few minutes to soften.  
  2. If you are powdered onion and garlic, add everything to a saucepan and simmer for 30 minutes.  
  3. Add all the ingredients to a blender, be careful if you have a blender that isn't vented that you remove the top circle piece and cover with a towel.  The steam needs to come out somewhere otherwise you have a huge mess and potential burns.  
  4. Return the blended soup to the saucepan and simmer as long as you would like.  We simmered for about 22 minutes.  I know that because I did my 22 Minute Hard Corps workout.  
  5. At this point season if needed.  We needed a little more salt and I added some more broth because it had reduced a little too much.  
  6. Drizzle with a little olive oil and enjoy!
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Dan and Laura Suedbeck have embraced an entrepreneurial lifestyle.  They are constantly challenging the status quo and challenge others to do so too.  They believe that you don't always have to change your situation, sometimes you just need to change the lens you view the world through.  Their focus is helping people  find purpose and passion with their lives all while getting healthy.   Click here to find out more about them.  

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