This low-glycemic, candida cleanse-friendly vegan version of the traditional springtime soup is both nourishing and satisfying. For some extra protein, you could also consider adding half a can of navy beans before blending.
1 pound fresh asparagus
4 1/2 cups vegetable stock
3 tablespoons coconut oil
1 large onion, chopped
2 ribs celery, chopped
4 jerusalem arthichokes, diced
salt and freshly-ground black pepper to taste
1 cup light organic CANNED coconut milk (You definitely DON'T want sweetened coconut milk, which you would find in the refrigerated section of your grocery store)
fresh dill sprigs for garnish (optional)
1. Chop bottom half of asparagus spears into 2-inch lengths and place in soup pot along with vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot.
2. In a large skillet over medium heat, melt the coconut oil and add the onion, stirring while cooking for 5 minutes. Chop the top half of the asparagus stalks into 1-inch pieces. Add asparagus pieces, celery, and jerusalem artichokes to onion and oil. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add 1/2 cup of simmered stock and cover saucepan again, cooking another 7 or 8 minutes, until jerusalem artichokes are tender, adding more liquid if the mixture gets too dry.
3. Process these cooked vegetables in a blender or food processor until smooth, then add this puree back into the soup pot, adding coconut milk. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.
4. May be served warm or chilled, garnished with a sprig of fresh dill, if desired.