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I’ve been making a Living Asparagus Soup in my Vitamix for several years. I served it to a friend the other day, and she quickly asked why I never blogged the recipe. So, here it is with a few asparagus details. As an FYI: I always use fresh produce, frozen is acceptable, but canned will not work for this recipe at all.
For a bit of detail, Asparagus is a perennial. It has a long world history—it first appeared pictured as an offering in Egyptian times dating back to 3000 BC. Greeks and Romans ate it fresh during peak season, and dried it for use in the winter. A recipe for cooking asparagus is given in one of the oldest surviving collections of recipes in a third-century BC. cookbook. It wasn’t cultivated in France until 1469 when French monasteries took an interest in it. Asparagus got noticed in England around 1538, and Germany in 1542—finally becoming available in the U.S. in the 1850s.
The word Living, as I use it in a recipe, is also known as Raw. For those not familiar with the term raw, it can conjure up all kinds of ugly images. What it means is that food was prepared at under 118 degrees preserving enzymes and many beneficial nutrients. I prefer the word Living. It doesn’t conjure up the imagery that the word Raw does.
As many of you know, I’m certified through Matthew Kenney Culinary Academy in the Raw Vegan Cuisine. I worked in Patagonia, Arizona for one of the most famous raw vegan cafes in the world, and I assisted Russell James, known as The Raw Chef with production in London of his Everyday Raw Series. So, why should you eat more Living Foods? Your body naturally produces enzymes, but as you get older that enzyme production becomes less. At this point, one of the best places to get enzymes is in Living Food.
Soups made in a Vitamix, Blendtec or other high-speed-heating-blenders are always my number one choice. Personally, I use a Vitamix. I load the ingredients, with minimal chopping, in the canister. Within 3-4 minutes, as the blender runs on high speed, I can get dressing on a salad, and that salad in a bowl…just in time to pour a warm, perfect soup to go with it. A nice slice of toasted artisan sourdough bread, or a small bowl of brown rice and beans…well, I call it a perfect meal.
The Ingredient List
2 cups Asparagus
3/4 cup Zucchini, unpeeled
1 Tablespoon Sweet onion
1 individual Garlic clove
3/4 – 1 teaspoon Sea salt of your choice
1/4 teaspoon White pepper
1 Tablespoon Lemon juice, fresh squeezed
1 Tablespoon Honey
1 cup Almond milk, unsweetened
1 teaspoon Chives, minced for garnish, optional…or a parsley leaf.
Note: One tablespoon of olive oil is optional for this recipe. I do not list it in the ingredients. Oil is Fat, 1 Tablespoon adds 120 calories to this soup. I do not use oil, but some people like it, so I want to mention it here. The soup is perfectly fine without it. It you want to add fat, or a velvety texture, substitute a small slice of avocado.
Taste this soup before pouring. Honey and lemon juice will adjust the taste quicker than any of the other ingredients.
The Preparation Method
Option 1: High-Speed Blender Method: Heat Generating Blender
1. Use fresh asparagus and zucchini. Place 2 cups asparagus and ¾-1 cup zucchini, and all ingredients, except chives or parsley leaf, in high-speed blender.
2. Blend on high.
3. Run blender on high speed for approximately 2-3 or 4 minutes. Some blenders, like Vitamix and Blendtec, have the ability to heat their contents due to blending speed. If this is the case with your blender, blend until ingredients are comfortable to enjoy, but not too hot. To keep soup raw and living, maintain a temperature of under 115-118 degrees, which should be comfortably warm when a sample drop is placed on your wrist.
4. Pour warm soup into bowl, and garnish with black pepper and finely minced chives or a single parsley leaf.
Option 2: Regular Blender or Food Processor Method: Non-Heating Blender
1. Follow number 1, from Option 1, using your blender, or food processor.
2. Pour blended ingredients into a small saucepan, and slowly bring soup up to a comfortably warm temperature, but not too hot. To keep this soup raw and living, maintain a temperature of under 115-118 degrees, which should be comfortably warm when a sample drop is placed on your wrist. Think about it like warming a baby bottle.
3. Finish by following number 4, from Option 1.
Option 3: Serve Slightly Chilled
1. If you like cold soups, follow numbers 1 through 4, from Option 1, and serve slightly chilled.
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I am going to make this next spring with the asparagus from my garden!
Lee Anne Powers says
Hi, Phebe! I love your blogs. I’m definitely going to make this soon. I’m not familiar with Living” food but I think it makes sense. Remembering our days spent together on your most darling dog clothing line! I’m living in CO now. My best to you.
Phebe Phillips says
Hi Lee Anne,
It is so good to hear from you. Colorado is beautiful. We are moving next year, Spring 2022, to East Texas. Time to live in beauty! I think you will enjoy this soup. Let me know what you think of it.
You have such a lovely, sweet voice. The soup sounds delicious. Love you new hair color..have you gone totally blonde. Looking good. Love you…Your kitty cousin, Carolyn
Phebe Phillips says
You are so sweet. You’ll have to come over for soup. I am a wee bit lighter in the hair color, but not a full blonde, yet.
Thanks for the clear teaching and delightful recipe🙂
Phebe Phillips says
You are very welcome! ~Phebe