Have you ever tried creamy fresh asparagus pottage? If you haven\u2019t, here\u2019s a recipe that will delight you. Asparagus is rich in inulin, a prebiotic that improves digestive health and stimulates weight loss.<\/p>\n
Preparation time:<\/strong> 40 minutes Ingredients:<\/strong> Instructions:<\/strong>
\nServings:<\/strong> 4-6<\/p>\n
\n1 large onion, finely chopped
\n2 cups celery sticks, finely chopped
\n2-3 tbsp olive oil
\n3 garlic cloves, mashed
\n1 cup baby potatoes, peeled and finely chopped
\n6 cups water or vegetable broth
\n\u00bc tsp black pepper
\n\u00be tsp salt
\n4 cups asparagus, finely chopped
\n\u00bd cup of fresh basil, finely chopped
\n\u00bd cup of fresh parsley leaves, finely chopped
\n\u2153 cup of cashews<\/p>\n
\n1. In a pot with olive oil, simmer celery and onion at high temperature for about 2 minutes, stirring constantly. Lower the temperature and simmer for another 6 minutes, then add garlic and simmer until garlic is transparent. After that, add water or vegetable broth, salt, black pepper, potatoes, and cashews, and leave to boil.
\n2. After boiling, cover with a lid and leave to cook for 15-20 minutes until the potato softens.
\n3. Add asparagus, raise the temperature, leave to boil again, and then cook for 2-3 minutes. Don\u2019t overcook it, because in that case, the pottage won\u2019t be bright green. Remove from the heat and set aside to cool.
\n4. When it cools down, pour the pottage into a blender, add basil and parsley, and blend until smooth.
\n5. Pour the resulting mixture into a pot and heat it. Don\u2019t allow the mixture to boil, so the pottage doesn\u2019t lose its bright green color.
\n6. Serve and enjoy.<\/p>\n