1 tablespoon extra virgin olive oil
2 celery ribs, thinly sliced 1 onion, thinly sliced
1 leek, white and tender
green parts only, thinly
1 pack of pea shoots
5 cups chicken stock or low
sodium vegetable broth
2 four inch rosemary sprigs
1/2 pound sugar snap
peas, thinly sliced
20 oz fresh peas or 2 ten
ounce boxes frozen baby peas
1/4 cup flat leaf parsley leaves
1 cup heavy cream
1 garlic clove, minced
salt and freshly ground white pepper
Asparagus Soup with Cilantro Pesto - Share this...FacebookGoogle+TwitterLinkedinRecipe: The Soup 1 tbsp. Ghee or Coconut Oil 1 Shallot, Peeled and Diced 1 Bunch Asparagus Trimmed and Chopped 3 Cups Vegetable Stock 4 oz. Coconut Cream Salt & Pepper to Taste Garnish: Cilantro Pesto Instructions Melt the oil in the pot. Add shallot and cook 3 minutes stirring frequently to avoid burning.… Asparagus Soup - Share this...FacebookGoogle+TwitterLinkedinRecipe 1 tbsp. Ghee or Coconut Oil 1 Shallot, Peeled and Diced 1 Bunch Asparagus Trimmed and Chopped 3 Cups Vegetable Stock 4 oz. Coconut Cream Salt & Pepper to Taste Garnish: Cilantro Pesto Instructions Melt the oil in the pot. Add shallot and cook 3 minutes stirring frequently to avoid burning. Add asparagus… Herbs and Spices: To Help Combat Common Winter Ailments - Share this...FacebookGoogle+TwitterLinkedinGINGER A warming digestive herb that helps clear phlegm, promotes sweating & also has an anti-inflammatory quality. A great spice for colds and cases of flu. Use fresh slices in hot water to make tea. It is commonly used for nausea too, but if you are pregnant consult a physician. EUCALYPTUS A bronchodilator that… How to Stay Healthy According to Ayurveda and Care Routines - Share this...FacebookGoogle+TwitterLinkedin Create routines. This helps your body and mind know when to sleep, when to poop, when to eat and helps with overall stress. Drink a glass of warm lemon water upon rising in the morning. This helps keep a more alkaline environment in your body, which viruses and bacteria do not favor. Stick… Curried Acorn Soup - Share this...FacebookGoogle+TwitterLinkedinIngredients 2 Acorn Squash Extra Virgin Olive Oil to Brush onto the Squash 2 Tbsp. Ghee or Coconut Oil 3 Tbsp. Korma Curry Powder 2 Granny Smith Apples, Peeled and Chopped 2 Leeks, White part Chopped 2” Piece of Ginger, Peeled and Chopped 2 Cups Vegetable Stock 1 15 oz. Can of Coconut Cream… Kitcheree: Ayurveda’s Perfect Food - Share this...FacebookGoogle+TwitterLinkedinKitcheree is the perfect balance of protein, carbohydrates, and fats along with all your amino acids and a plethora of vitamins and minerals….the perfect food! Recipe 1 Cup of Basmati Rice 1/2 Cup of Mung Dal (try experimenting with split peas & lentils) 3 Cups of Vegetable Broth, Bone Broth or Water 2 Tbsp of… Is Sleep Overrated? - Share this...FacebookGoogle+TwitterLinkedinEditor’s Note: this article was originally published on PadmaVeda’s Blog Is Sleep Overrated? Do you look back on those college days when you went to class all day and ate something at a fast food restaurant & then found the energy to dance all night and only to return home because the sun was…
1) Heat olive oil. Add celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken or vegetable stock, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Remove and discard rosemary sprig.
Using a slotted spoon, transfer the vegetables to a blender.
2) Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the baby peas and the parsley and cook just until heated through, about 1 minute; drain. (Reserve a small handful of pea mixture for garnish.) Add the sugar snaps, baby peas, and parsley to the blender and puree until smooth, adding a few tablespoons of broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
3) Ladle the chilled pea soup into bowls and drizzle with garlic cream.
4) Top with reserved pea mixture.
About the Author
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