Spring Detox: Asparagus, Spinach, and Quinoa Soup
I found this gem of a recipe as I was perusing my internet last night. I think it would make the perfect meal.
Spring Detox: Asparagus, Spinach, and Quinoa Soup *
2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 bunch asparagus
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup quinoa
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste
Heat 2 tablespoons oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes.
Reduce the heat to low, add 2 tablespoons water, and cover.
Cook, stirring frequently until the pan cools down and then occasionally, always covering the pan again, until the onions are reduced and have a deep caramel color, 25 to 30 minutes.
While onions are cooking, bring a pot of water to a boil. Add the asparagus tips and blanch for one minute; then drain and transfer asparagus to a bowl full of ice water. Set aside.
Meanwhile, combine 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add quinoa. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes.
Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
When the quinoa has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the quinoa along with the spinach, asparagus, broth, and cayenne.
Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste, and add more lemon juice if desired.
Garnish each bowl of soup with a drizzle of olive oil
Dr. Crysta Serné
Chiropractor and owner of Vitality Clinic
*recipe and photo coursey of Eating Well (a division of Campbell’s recipes) and fitsugar.com.