IT'S ASPARAGUS TIME.

Spring passes and one remembers one's innocence.

Summer passes and one remembers one's exuberance.

Autumn passes and one remembers one's reverence.

Winter passes and one remembers one's perseverance

Yoko Ono

The availability of vegetables differs from season to season. In winter we eat buttercup squash, in fall we make broccoli soup for dinner, in summer tomatoes are more tasty (well, honestly i'm not sure about Dutch tomatoes) and in spring we have to eat asparagus! Yes we have to, because the asparagus season is short, you can eat them in different ways (the green and purple ones are perfect for salads) and they are so good for you (asparagus contain lots of antioxidants). Let's make some asparagus soup!

Ingredients

1,5 tbsp of coconut oil (I accidentally bought the one with Herbs de Provence, it's really good though)

2 unions, finely chopped

2 cloves of garlic, finely chopped

1 small leak, chopped

1 handful of raw almonds, soaked in water for a couple of hours (soaking almonds increases the amount of nutrients and vitamins and become a little bit more soft)

500g of white asparagus, chopped

400g of green asparagus (I used them for an oven dish earlier this week)

A pinch of sea salt 

1,1l hot vegetable stock (I always use organic cubes without preservatives)

Preparation

.Heat the coconut oil

.Add the unions, garlic, leak, raw almond and fry for a couple of minutes

.Add the asparagus and fry them for another 3 minutes

.Add the stock and bring to the boil, season it with sea salt 

.Reduce the heat to simmer for 10-12 minutes until the asparagus are soft

.Blend with a hand blender until it's smooth (it takes a while because of the almonds)

.Pour the soup back into another pot through a strainer and add a little bit of almond milk in stead of cream