Tarragon Asparagus Yam SoupUser Submitted Recipe
Because this is a "thick" soup you can use to serve as a sauce on any white fish."
Virgin Coconut Oil 1 tablespoon
Asparagus 4 cups approx 1 1/2 lbs chopped
Yam 1 cup chopped
Onion 1 large chopped
2 cups of baby spinach
Vegetable Soup Broth 4 cups
Garlic Powder 1/2 teaspoon
Tarragon 1 tablespoon fresh or dehydrated
Turmeric 1 teaspoon
Melt one tablespoon of virgin coconut oil in a 3 quart soup pan.
Saute onions, chopped asparagus and yam for about 10 minutes. Season vegetables while stirring with turmeric, tarragon, and garlic powder. Add in vegetable soup broth, baby spinach and a pinch of salt. Cook on high until it boils, then lower to simmer and cook about 20 minutes. Using your Cuisinart food processor puree the soup mixture (two batches work best) return to the sauce pan. sprinkle in additional tarragon, cook for 5 minutes longer. Garnish serving with cut asparagus tops and a tarragon leaf.
Approx - Calories 105, Protein 3.5, Carbs 20, Fat 3.5