Pea and asparagus Soup

This soup hot or cold is just terrific. I was pleasantly surprised as just how delicious it was. This week it’s all about fast cooking as I’m so busy with work and music releases going on (I’m a publicist by day and it can get very hectic) yet it’s important to keep my body in line and efficient especially working early mornings and long days into the evenings. In a nut shell I get about 5 hours a night!

Having juices and soups throughout the day are therefore a great way to ensure you get a balance of nutrients as well as your recommended daily allowance of vitamins and minerals to keep you going.

Asparagus based soup has great health benefits: for one – It’s packed with nutrients: Asparagus is a good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

 

Mixed with the benefits the flavinoids, carotenoids and phenolic acid found in peas produce which include –Anti-aging, strong immune system, and high energy- it’s safe to exclaim thathis soup is epic for lowering risk of diabetes!

I’ll mention chromium again (which is found in asparagus) as it is used for improving blood sugar control in people with predisposed diabetes, along with Type 1and 2. My mother has diabetes type 2 and I have implemented a largely plant based diet for her in the last 6 months and upon a recent doctors visit her levels came back as the best they ever were in years! In other terms- healthy eating works! She also looks fab! 🙌👌👏🌿 

I added some sautéed mushrooms too because if I can fit mushrooms into any dish I am a happy camper 😊 

Recipe

Dollop of coconut butter on a large saucepan 

Add: 

Half an onion (if you want to put in more by all means do, I just have a little sensitivity with onion) 

1 Clove of garlic (again add two of you want) 

8 chopped baby mushrooms 

1 large (1-pound) bunch of chopped asparagus 

2 cups of fresh peas (or else frozen garden lease are fine!)

1 teaspoon of Himalayan rock salt and a good sprinkling of black pepper 

200 mls of plant based milk of your choice – and then blend! (if you want the soup to be thicker just add more. You’ll know yourself as you blend up the cooked mixture what kind of consistency you prefer!)

And whey hey your soup is ready to be consumed 🙌✌️🌿

  

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