This asparagus soup is my attempt to create an autoimmune-compliant split pea-less soup! At the beginning of elimination part of the autoimmune protocol I kept on craving split pea soup puree, which used to be one of my favorites – creamy, hearty and comforting, especially when topped with crispy bacon. Therefore, once on the AIP, I started to think what kind of ingredients could sort of mimic split-peas’ texture and flavor, but without negative effects of the latter (split peas contain anti-nutrients that can contribute to a leaky gut condition). Ahem…avocado has a rich and creamy texture, which I exploit a lot in desserts and smoothies, so why not to go one step further by adding it to a soup? So I put my thoughts into the action and started to add avocado whenever I cooked asparagus and zucchini soups (both of those I used to cook relatively often back in France). This kitchen trial resulted in a rich and creamy texture of the soup and best of all, it reminded me of the split pea soup! Needless to say, this recipe became one of my favorites. I like this soup either with or without lemon, though I usually add it for an extra zing whenever I omit bacon in this recipe.
I like to call this recipe “my detox soup” as it gently flushes toxins out of the body while replenishing it with many important nutrients. In fact, asparagus is known for its cleansing qualities, it offers kidney and bladder support and as such is often included into many cleansing products offered over the counter. In regards with the avocado, I would merely say “one avocado a day keeps doctors away”.
- 2-3 bacon strips
- 3 cups chicken broth or water
- 1 bunch asparagus*, trimmed and chopped
- 1 teaspoon sea salt or to taste
- 2 tablespoons duck or lard fat
- 1 medium yellow onion, sliced
- 1 tablespoon fresh ginger root,** grated
- 3-5 cloves garlic, minced
- 2 tablespoons ACV
- 1 medium avocado,*** roughly chopped
- Lemon or lime to serve (optional)
- Black pepper to taste (omit if on the strict AIP)
- Start with the bacon strips by arranging them on a baking dish and placing in a cold oven.
- Set the oven to 390 F and cook the bacon until crispy, 20 to 25 min. As soon as the bacon is done, remove it from the oven and let it cool until safe to handle, dice and set aside.
- While the bacon is cooking, proceed by making the soup. In a medium-size saucepan bring the broth to a boil, add the asparagus with salt and cook covered over medium heat for 15 minutes or until asparagus is tender.
- In the meantime, preheat the cooking fat in a skillet, add the onion and cook over medium heat until slightly browned.
- Next add the ginger and garlic and cook until fragrant, 1 to 2 minutes. Deglaze with the ACV and transfer the spicy mixture to the saucepan, bring it to a boil and remove from the heat.
- Add the sliced avocado and puree the soup by using a hand blender. For a smoother consistency you can puree it in a high powered stand blender.
- Sprinkle with lemon and serve with bacon.
**You can use 1 teaspoon ground ginger instead.
***I prefer to add avocado at the end of cooking to preserve its nutritional goodness to the maximum. Besides, soup with fresh avocado has a nice light green color that darkens a bit as avocado gets more cooked.
Variations: For a vegan option use coconut oil, omit the bacon and use water or vegetable-based broth.