Asparagus Soup

During the first few stages of the GAPS intro diet,  I felt like I was eating the same thing over and over again. What's for breakfast? Oh, boiled meat and boiled vegetables. What's for lunch? Oh, how about some boiled vegetables? Well what's for dinner? What about boiled vegetables with some boiled meat? I really got tired of it pretty fast.

With some time I found that with a few different vegetables and a little creativity, something like boiled vegetables and boiled meat could be new and exciting everyday! This asparagus soup was a delicious variety of a vegetable puree I had never thought of trying before! I hadn't always loved asparagus and so I was surprised with the light and comforting taste of this soup. The success of this GAPS intro soup really helped me feel like I could start being more creative in cooking on GAPS and using produce I hadn't used much before. More often than not, you'll find that there are foods you never thought you'd like but that turn out to be a new favorite dish!

GAPS intro soups

 

Asparagus Soup

Author: Amy Moffat  Prep time: 5 min Cook time: 15 min Serves: 4

Ingredients:

1 lb asparagus
3 cups chicken or beef broth
2 tsp salt
1/2 small white onion
2 Tbsp animal fat, butter, or ghee, melted

Directions:

Stage 1

In a medium saucepan, bring broth and salt to to a boil
Add asparagus and onion
Reduce heat and simmer for 10 minutes, or until vegetables are soft
Place in a blender with the meat stock and 1 Tbsp of ghee or animal fat
Blend on high for about 2 minutes or until all pureed well

Stage 4

Toss asparagus and onion in melted fat and sprinkle with salt
Roast in the oven at 375 for about 15 min
Place in a blender with the meat stock and 1 Tbsp of ghee or animal fat
Blend on high for about 2 minutes or until all pureed well

Full GAPS

Grate in 3/4 cup parmesan cheese

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