Sorry I have been missing in action for quite some time, one year to be exact. Wow a lot can happen over a year, We have some news to share. We received the news that I was pregnant last April and delivered a healthy baby boy on December 9, 2018. Pregnancy and the postpartum recovery have been a roller coaster ride. That explains why I wasn’t able to do any blogging at all.
Intact for the first time in life my palette was so altered during my pregnancy that the foods I normally loved I began to hate while I was carrying my child. I could never survive without chocolate before and the sight of chocolate turned my stomach while I was pregnant. I couldn’t trust my pregnancy taste buds to publish any recipes during that time. LOL.
I’m3 months post-partum now and Im just starting to watch what I eat and trying to get to a healthy weight. As part of this, I’m trying to incorporate more greens into my diet. One such recipe I came up with is for this Asparagus soup.This soup hardly takes minutes to put together and is deliciously creamy without the addition of any cream and is very low in calories. Its full of nutrients to replenish the lost nutrition of a postpartum mother. Of course anyone can benefit from the nutrient rich soup.
|Preparation time||20 minutes|
|Serving Size||1 cup|
|Calories Per Serving||Approximately 76 per serving|
1 lb asparagus stem removed
1 tablespoon ghee
1 tablespoon organic chicken or vegetable bouillon base
1 small carrot diced
1/4 medium onion diced
4 cloves garlic
1 stalk celery diced
Salt and pepper to taste
1 teaspoon Grated Parmesan cheese (per serving)
1 teaspoon sorghum grains and melon seeds
1.Heat ghee in a saucepan add sorghum and pop them like popcorn, remove from pan and keep aside .
2. To the same pan add the onion and garlic and sauté till soft.
3. Add the carrot and celery and asparagus and cook till soft. Let them cool and blend to a paste.
4.Return to saucepan and add the bouillon base, salt and pepper and add sufficient water to adjust consistency to your liking . Bring to a boil and serve with the popped sorghum , I also garnished with sun dried tomatoes and melon seeds and sprinkle of Parmesan cheese .
You can also add bone broth to the soup for additional protein or heavy cream or coconut milk or almond milk if you desire more creaminess or richness to the soup.
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