Dairy Free Cream of Asparagus Soup
It’s day 2 of the 21-day Sugar Detox! So far, so good. No headaches, no jitters, and I don’t feel like I’m sugar withdrawing yet! Ask me again on Saturday, I may have a completely different answer for you! LOL! I didn’t bring enough food to work with me yesterday though, and ended up starving by the time I got home. Which isn’t good because I work late Mondays and Tuesdays and I shouldn’t be eating at 9:00pm! Today, I made sure to pack enough snacks and meals to get me through.
I’ve always found the key to a successful sugar detox is meal prep. I’m picky about what leftovers I eat so I need to be strategic on meal prepping things that I feel like reheat well. I also don’t like sandwiches that much, nor many salads. Well, I just don’t like prepping salads! I don’t mind eating them if someone else makes them for me! Soups are good. I don’t mind soup reheated. I also don’t mind most proteins or veggies reheated. I really like hot dogs. Don’t know why, I just do. I just have to be careful on the brands of hot dogs I eat now. Applegate and Teton Waters are some of my favorites. They’re organic and have no added sugar. I’ve never understood why most smoked meats have sugar in them. Why do you need to add sugar to a smoked product? We don’t expect it to be sweet when we buy it, right? Is it for preservation? I’m not really sure.
I digress. Sunday, I was contemplating what I should meal prep. I had some random bits of vegetables leftover and thought, Soup! That will be great for lunches next week! I’d been meaning to try a dairy free “cream” of asparagus and asparagus was on sale last week so I picked up a bunch. I used cauliflower to give it a creaminess along with a couple of tablespoons of Kite Hill plain yogurt. You could also use coconut milk but that might give it a sweetness you don’t want. I’m not sure, I haven’t tried it. This soup was super easy to make. You just boil it on the stove and then throw it all in a blender or use an immersion blender. I have Cuisinart’s immersion blender and love it! You can find it HERE on Amazon. Makes blending soups or salad dressings a piece of cake!
- 1 lb asparagus
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 large onion, diced
- 3 cloves garlic
- 4 cups chicken bone broth
- 2 T olive oil
- 1 bay leaf
- 1/4 tsp chili pepper
- 2 T dairy free plain yogurt (I used Kite Hill's)
- Salt and Pepper, to taste
- In a medium sized saucepan, heat olive oil over medium heat
- Add onions and garlic to pan. Saute until onions are transparent, about 5-6 minutes
- Add vegetables, stock, and spices to the onions and simmer over medium-low heat for 30 minutes, until vegetables are very tender
- Using an immersion blender or regular blender, blend soup until desired thickness
- Add yogurt to soup and bring back to a low boil. Switch off and garnish with parsley and lemon. Serve hot