The asparagus romance with the fennel must end well 🙂
And so it will be, because the double cleansing force in the attack!
Slender asparagus are the cleansing masters. Contains asparaginin, which removes water through the kidneys, resulting in accelerated excretion of toxins and unnecessary urine metabolites.
An additional asset is the high content of folic acid, which should especially please future mums.
In turn fennel called Italian fennel regulates digestion and is an excellent remedy for indigestion.
Thanks to the addition of white pepper, which perfectly fits into the color of the soup, we gain an additional advantage – draining the body from the mucus.
Nutmeg is the “must have” of our soup. Give character and put a “dot over and”. Who did not try – I recommend with a clear conscience.
The complement of soup is green pesto with parsley – an iron bomb and healthy fats.
So to the work 🙂
- Bunch of white asparagus (about 500g)
- 1 medium fennel
- 1/3 cup of rice cream
- 2-3 grains of English herb , bay leaf
- 1 tbsp of freshly ground nutmeg
- 1 tbsp butter
- Himalayan salt , white pepper to taste
Asparagus peel, thoroughly washed, cut off the ligaments. We cut into small pieces, just like fennel.
Put in a pan, pour over water to cover the vegetables, add the English herb, bay leaves, butter and cook under cover until the asparagus and fennel become soft and even over-cooked (cream will be mixed anyway).
At the end of cooking we add vegetable cream.
We all blush on smooth cream and season with salt, white pepper and freshly ground nutmeg.
We serve with green pesto.
Soup also tastes great with zucchini crisps with power sprinkles.
Green pesto with parsley
Parsley is often underestimated in our kitchen and depressed by other “superfoods”. It goes back to grace and very well, because although so inconspicuous, it hides nutrients. Vitamin C contains more than citrus fruit, and provitamin A, magnesium, calcium and iron contain enormous amounts. In addition, the beautiful green color owes to chlorophyll, which …
Parsley like asparagus acts as a diuretic and is very helpful in treating kidney and urinary tract diseases.
- Half a bunch of parsley
- 2 tablespoons of hemp or flaxseed oil
- 1 tablespoon of lemon juice or apple cider vinegar
- 1 teaspoon of raw honey or maple syrup / of dates
- A pinch of salt and freshly ground pepper
All ingredients are mixed on smooth pesto. We keep it in the glaciers until we use it.
Pesto keeps its freshness and nutritional values up to 2 days after preparation (of course, it is stored in a glass jar in a refrigerator).