Monday, December 16, 2013

Roasted Asparagus Bisque &

I want to genuinely thank you for following Real Food Tulsa, and for many of you, being a member of my Raw Food Rehab Community website. As you may have already heard, I have shifted my energies and have launched a new support community for those who are interested in upgrading their health & wellness on all levels and in all areas of their life! In the new space, food is only one of the focuses of true health and it is a place with no imposed rigid rules or dietary dogmas. I still believe in the power of raw REAL foods to heal and rejuvenate the body, but do not believe that one must eat an exclusively raw diet to achieve a brilliant level of health. 
I am doing a trial run in December of the new site and I would love to have you come be a part of what is being co-created. Information on how to join has been updated & you can find it here. I've created a short video about what I am up, if you would like to watch it below, or view directly from You Tube: 

You can also find Upgrade Your Plate on Facebook & Pinterest...
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I also wanted to share the recipe that I worked on today for the community site that I think you might enjoy....

Roasted Asparagus Bisque
This is a delicious vegan soup that the whole family can enjoy!

2 bunches asparagus
6 cloves garlic
1 teaspoon coconut oil
himalayan salt & freshly ground pepper
1 teaspoon coconut oil
1 cup chopped shallots
1 cup chopped leeks (I used scallions/green onions - mainly the white part)
4 cups vegetable broth
1 cup white wine (or plain water is fine)
1/2 cup full fat coconut cream/milk
1/4 cup nutritional yeast or grated parmesan, if you are not vegan
snipped chives

Trim the tough ends of the asparagus and cut the remaining stems into approximately 1 inch pieces. Toss with the garlic, a tiny bit of melted coconut oil and salt & pepper. Spread onto a baking sheet and roast in a 400 degree F oven for 20 minutes.
While the asparagus is roasting, add a teaspoon of coconut oil to a large sauce pan or small stock pot and sauté the shallots and leeks (or scallions) until lightly brown and soft. This is when I added a cup of white wine to help deglaze the bottom of the pot, but you can use some of the veggie broth or plain water to do that. Continue cooking, reducing the liquid by about half.
Add the roasted asparagus and garlic cloves and the rest of the vegetable broth and bring to a boil. Reduce to med/low heat and cook for another 15 minutes.
I used an immersion blender to puree the soup, but it could easily be done in a couple of batches in a blender. Add to the pureed soup 1/2 cup of full-fat coconut milk (cream) and stir in to incorporate.
Serve the bisque with a topping of nutritional yeast and chopped chives, if desired. 
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