quick simmer of all the veggies

the garlic protein crispies stay crunchy yet impart that yummie garlic flavour to the soup

Local Asparagus is at it’s peak right now and as a matter of fact so is my waistline!!  Here is a fabulous clean out the fridge and “do yourself some good” recipe…and there is no need to be too careful with chopping and mincing veggies because you are going to puree it all up! Eat Clean…Be Lean!

1 tbsp (15 mL)  olive oil

3 cloves garlic, crused

 1 small onion, chopped

1/2 carrot, chopped

1/ jalepeno pepper, seeded and chopped

2 celery stalks, chopped

8 medium mushroom, broken up

1 lb. Ontario asparagus, washed, trimmed

6 cups (1.5 L) vegetable broth

1 large tbsp (15 mL) Plain or Garlic Protein Crispies (see recipe)

 In large pot, heat oil over medium high heat sautee garlic, onions, carrot, jalepeno, celery and mushrooms for about 5 minutes. Add asparagus and broth then bring to boil; reduce to medium low heat and simmer for 15 minutes or until all the veggies are tender. Puree with hand immersion blender or in in batches in food processor until desired consistency…serve immediately..share with a friend…who knows they may bring you a quinoa salad in return! (thanks Rebecca)

fabulous quinoa salad from a friend...she's getting some soup for sure

OK, I’ll get her recipe…it was soo yummy and satisfying and from what I understand, the protein in the quinoa being complete is also very easy to digest.  and therefore good for my metabolism

Print PDF