PiOV: It’s spring, but the weather forecast disagrees. When it’s spring, but the news says cold and rainy again, a nutritious soup may be all you need to deal with the storm. Before you blow out the space heaters for the unexpected cold front, this asparagus soup recipe that boosts longevity and soothes the soul (which includes some of the freshest ingredients of the season, such as leeks and onions) will be ideal to curl up in. sofa and enjoy it regardless of the weather.
This creamy white asparagus soup made with seasonal nutritious products is courtesy of Glow, a garden table idea serving fresh ingredients from the island’s garden at Waldorf Astoria Maldives Ithaafushi. Although this recipe contains dairy, you can easily turn them into a vegan treat using the vegetable milk of your choice. And to learn more about the benefits of eating according to the seasons, we spoke with a registered dietitian who shared the health benefits of the stellar ingredients used to make this delicious dish that will help you live longer.
The Benefits of Asparagus, Leeks and Onions Enhance Longevity, According to a Dietitian
Whether you’re enjoying the holidays or making this soup at home, registered dietitian and media representative for the Academy of Nutrition and Dietetics, Roxana Ehsani, MS, RD, CSSD, LDN, agrees that this simple recipe is full of , minerals and antioxidants to strengthen you throughout the day and to help you live longer. Not to mention the fact that the main ingredients of this soup are at their peak * right now *, which means both maximum flavor potential and antioxidant capacity.
1. Asparagus can help support blood and bone health
Asparagus, the main ingredient in this creamy soup, is a rich source of calcium, iron, magnesium, phosphorus, potassium, folic acid, choline, vitamin A, vitamin C, beta carotene, lutein and vitamin K. “It supports the health of the blood and can prevent the formation of harmful blood clots, which is especially important when it comes to reducing the risk of cardiovascular disease,” says Ehsani. “Vitamin K also plays a role in supporting bone health and can help prevent osteoporosis and the risk of bone fractures. In addition, folic acid has been linked to supporting heart health, reducing the risk of certain cancers and even supporting healthy brain function. We are talking about a microphone drop.
And as FYI, although this recipe calls for white asparagus, Ehsani says that when you compare white to green asparagus, there is not much nutritional difference. “The main difference between the two types is that white asparagus is grown underground and does not contain chlorophyll, which makes green asparagus green,” he says.
2. Leeks are loaded with prebiotic fibers and anti-inflammatory benefits
Sweet, onion-like and ideal for adding depth to a broth, leeks are “packed with nutrient-rich vitamins, minerals, antioxidants and dietary fiber,” says Ehsani. Part of the allium family, they are closely related to garlic, chives, shallots and onions and contain tons of inulin prebiotic fibers that help support gut health and regular bowel movements. According to Ehsani, the edible part of leeks (also known as the stalk or stalk) also contains vitamin A, which helps boost eye health. Vitamin C, which supports the health of the immune system. and vitamin K, which has bone and blood health benefits.
Watch the video below for more tips on what to eat for optimal gut health:
3. Onions strengthen your immune system and reduce the risk of chronic diseases
An essential flavoring agent for the base of a soup, onions provide a sweet-savory richness to this recipe. But they also act as an abundant source of vitamin C. “Vitamin C helps keep your immune system strong and helps you absorb iron better than other foods. “Onions also contain high concentrations of allyl sulfides, an organic compound found in many alloys that have been linked to a reduced risk of both heart disease and cancer – which of course means more benefits for longevity.”
Soup recipe with white asparagus
It yields four servings
3 tablespoons olive oil
1/3 cup onion, coarsely chopped
3 tablespoons garlic, coarsely chopped
1 tablespoon leeks, coarsely chopped white and light green parts only, cut roots, removed hard outer layers
3/4 cup milk
3/4 pound white asparagus, limbs cut, cut into 2-inch pieces
1/4 cup cream
Himalayan salt, to taste
White pepper, to taste
2/3 ounce black truffle, for garnish (optional)
1 tablespoon herbal oil, for garnish (optional)
1 tablespoon tomato oil, for garnish (optional)
1. In a medium saucepan over low to medium heat, add the olive oil. Saute the onion, garlic and leeks gently until they smell, about a minute.
2. Pour the milk in the same pan and let it simmer. Once simmered, add the white asparagus and cook until soft, about four to five minutes.
3. Using a fine mesh strainer, strain the vegetable mixture. In a blender, mix the asparagus and a few tablespoons of cream at a time until the desired creamy texture is achieved – salt and white paper to taste.
Serve hot with optional toppings such as black truffle chips, a little herb oil and tomato oil.
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