My friend Beth and I cooked together this week, and it was so much fun. She has a phenomenal natural flare for flavours. I love cooking and eating with her!
She came over to spend the day with me relaxing, laughing, and eating after a very busy time in her life. She is pregnant with her third child, and so I wanted to pamper her with some great food, just as she has done for me more times than I can recall. It seems I am always over at her house eating! It was nice to reverse positions. This simple soup was one of the fruits of our labour.
I've always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little by adding in some alkalizing green vegetables, and asparagus is one of the most alkalizing foods on the planet. Asparagus is absolutely loaded with Vitamin C, and a good source of zinc and selenium. It has powerful antioxidants that protect against free radical damage. It is really low in calories too. The health benefits of asparagus are endless.
For those of you following The Body Ecology Diet you will relate to this, and if you are looking for recipes this is your lucky day! I have had a problem with candida. I had to reluctantly take a course of antibiotics last year, during the The Melbourne Theatre Company production of August Osage County. A horrible cold swept through the whole cast, and I fell victim to it in the last two weeks. Needless to say, it wreaked havoc in my system, and I have been trying to repair the damage ever since. Asparagus are a wonderful vegetable to eat if you are trying to restore intestinal health. Asparagus contains inulin, which promotes the growth of friendly bacteria when digested by the friendly bacteria in the large intestine. Asparagus is a natural diuretic. It contains significant amounts of folic acid and B6, which promote heart health and fetal health. Vitamin K, calcium, and magnesium assist with bone health and strength; and manganese and B Vitamins for energy.
This soup is delicious too! The tip is the lemon juice, that turns this soup from “so-so” to sublime. Add the lemon gradually to taste.
If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.
Thanks Bethy. I love you.