Asparagus in on the list as one of the ten best foods to eat for your brain health. And since Spring is the perfect time for it since it's in season, here is a delicious soup that you can serve piping hot or super chilled! Add a fresh garden green salad and you have great meal for a light lunch or dinner that will fill you up and recharge your brain!           

ASPARAGUS SOUP

INGREDIENTS

2 bunches of Asparagus, tuff ends cut off and sliced on the diagonal into 1” inch pieces

1 yellow onion peeled and sliced into ¼” inch slices

6 scallions chopped coarsely

3 tablespoon Extra Virgin Olive Oil

1/2 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon Kosher salt

1 teaspoon cracked pepper

3 cups of organic chicken stock, homemade or store bought

½ cup dry white wine

½ teaspoon Tumeric

½ teaspoon ground cumin seed

½ teaspoon Kosher salt

GARNISH

4 Fresh Basil leaves sliced thin

6 to 8 small fresh oregano leaves

6 to 8 fresh mint leaves

METHOD

Pre-Heat oven to 450 F.

Place the rack from the oven in the middle.asparagus

Toast the walnuts by putting them in a cold dry small frying pan. Turn the heat to medium and toast for 5 to 8 minutes shaking the pan back and forth until the walnuts start to turn golden. Do not burn walnuts or they will taste bitter.

Place the onions, scallions and asparagus on a baking sheet.

Drizzle the olive oil all over.

Sprinkle over the garlic powder, onion powder Kosher salt and cracked pepper.

Mix in all together using your hands until the vegetables are completely coated.

Place the baking sheet on the middle rack a roast for 15 minutes (Be sure to check after 10 minutes). If they start to turn too quickly use tongs to move the vegetables around. Continue baking for the last 5 minutes.

Remove from the oven and place the onion mixture in a soup pot and turn the heat high. When the vegetables start to sizzle add the wine and cook down until almost completely gone (About 6 to 8 minutes).

Add the Tumeric and Cumin and mix well.

Add the chicken stock and bring to a boil. Lower the heat to a slow simmer. Place a lid over stock pot and simmer for 20 minutes.

Soup

Remove from heat and let cool for 15 minutes.

Add the soup to a blender and blend for 60 seconds until smooth and creamy.

Pour the soup back into the stock pot and heat until hot.

Adjust seasoning adding more salt if necessary!