Asparagus soup

In November 2019, I have been attacked by a dog and was injured on a leg. The time to heal, I had taken about 20 pounds that I decided to loose. I started with removing all powder milk from my diet (which I have eaten too much on winter 2019-2020) and I have eaten complements to help burn the fat. I have taken Green tea and Bromelain (pineapple) as complements. I have lost about 10 pounds without doing any kind of exercise and I still have 10 pounds around my hips, so this is time to start now some serious business.

I decided to keep a journal of my meals in order to understand what works and what does not work. I will follow the method of V-Shred for some of their exercises, I will definitely not follow their recipes (they are too frustrating) but I will use metabolic confusion as described in their diets. I will also bike with my desk bike to try to stay active while working.

I have decided to stop all complements since green tea is damaging my liver. Before starting the diet, I have cleaned my liver by eating grated carrots as a main dish for about 2 weeks. My liver is still fragile so I will stabilize my health with more healthy food.

I was cooking an asparagus soup tonight and decided to make it a rule of recording my recipes and calculating the nutritive value of all the ingredients. I am also very nostalgic of French food, so I decided to incorporate some French specialty at least once a week in my menu.

The nutrition facts are calculated with Happy Fork which I believe, is one of the best application available online. If you click the detailed nutrition facts, you will find a complete description of vitamins and minerals, what will help in defining recipes accordingly to health goals.

The individual portions of the asparagus soup are 550g so I eat one portion in two smaller portions separated by 2 hours. V-Shred recommends 5 to 6 small meals a day. I will adjust as much needed when back into exercising.

As I move forward into the project of this food journal, I will explain the virtue of all the ingredients. I have a panel of books that I carry with me since the 90s to balance my nutrition. As I moved in the US, I have taken care more of others than I did of myself and this is going to change. I am back into my habits of taking care of myself. I have projects to paint, to write and now also to eat healthier as I usually did when I was in France.

Food is a very important part of my intellectual process. To write well, I also need to eat well and I believe that it has something to do with happiness. Food and nutriments can change the mood into a better feeling and I need to improve my mental and spiritual health. The passed 6 years in the US have been a real challenge. I need now to recover a real good quality of life.

There are many things that I really miss from France. I need to do some work on myself to adapt with the American lifestyle and products. Keeping the journal will help to motivate continuous search and efforts to find some joy into cooking with local American products. I hope. So let’s start with this asparagus soup. Today was Valentine Day and this is my present.

Asparagus soup

Recipe by Eima BLANKCuisine: Slow cooker, SoupDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

189

kcal
Total time

45

minutes

All nutrition facts on the Happy Fork page of the recipe with detailed description of minerals and vitamins.

Ingredients

  • 1 pound of asparagus

  • 1 large potato

  • 2 sweet potatoes

  • 1 bay leaf

  • 1 tea spoon of fenugreek

  • Cumin

  • Rosemary

  • Curry

  • Salt

  • 1 liter of Evian water

  • 4 table spoons of sour cream

Directions

  • Clean the asparagus, remove 1.5 in at the bottom and cut into small slices.
  • Peal the potato, clean it and cut into small slices.
  • Peal the sweet potatoes, clean it and cut into small slices.
  • Pour all the vegetables in the slow cooker. Add the bay leaf, the fenugreek, the cumin, the rosemary, the curry and the salt. Mix all the ingredients and add the Evian water.
  • Cook in the slow cooker for 30 mn.
  • Serve in two bowls with 2 table spoons of sour cream for each portion.

Notes

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