Asparagus is the most divine spring food and this soup is perfect for using up the asparagus ends. In Ayurveda asparagus is known for providing phytoestrogen to the body, sweet potato is rich in fibre, vitamins and minerals and is low GI. The horseradish provides a tasty tang to this sweet refreshing springtime soup.
1-2 cups asparagus ends 1 large sweet potato peeled and chopped 2 tbsp olive oil + 1 onion finely diced 1 clove garlic finely chopped 1 tbsp horseradish cream or wasabi paste 1.5 Litres vegetable stock or 1 stock cube + 1.5 Litres water salt & black pepper to taste
Cook the onion in the olive oil on medium heat until it is golden and caramelised. Add the garlic and stir through. Add the sweet potato and asparagus stems and then add the water and stock cube. Bring to the boil and then simmer for around 10 minutes or until the asparagus ends are soft (not mushy).
Remove from heat and blitz using a stick blender until smooth. Stir through the horseradish cream or wasabi paste to taste as well as salt and pepper to taste. Blitz again to combine.
Drizzle with olive oil and enjoy!
© Emma D’Souza ~ Wellspring Studio Health & Healing ~ www.wellspringstudio.com.au Phone 0402 141 380