Asparagus makes your pee smell funny.
And while this can be a little unpleasant, it’s totally harmless. Asparagus is low in calories and high in quality nutrients! It’s is extremely high in potassium, containing 404 milligrams in just one cup of cooked spears. It’s also very high in the body’s most important antioxidant, glutathione. Asparagus is high in vitamin K, which builds strong bones and is essential for healthy blood clotting.
They’re super high in fiber. Just one 40 calorie cup contains 3.6 grams of fiber. These vibrant green stalks are high in a special kind of fiber called inulin. Inulin helps feed the good bacteria in your gut and supports gastrointestinal health. It is also high in folate or folic acid, which is a very important B vitamin that helps prevent neural tube defects in pregnant women. Folate also helps reduce a very harmful blood chemical called homocysteine. It contains rutin, an anti-inflammatory, cancer-fighting flavonoid, which helps protect blood vessels.
Interestingly, they’re one of the only plants that have distinct male and female versions. The male plants are the skinny stalks, while the thicker ones are the female. Hey that’s not fair nature!
In traditional Indian medicine, they are used as a diuretic and to strengthen the female reproductive system. They also use it to promote fertility, reduce menstrual cramping and increase milk production in nursing mothers.
In Traditional Chinese Medicine, they believe that the roots increase feelings of compassion and love. They also believe that it helps develop peace of mind, a loving nature, good memory and a calm spirit. These theories have some scientific evidence to them since asparagus contains steroidal glycosides, which actually affect hormone production and possibly influence emotions!
This soup is so simple and quick! It has only six ingredients and is dairy-free, gluten-free and vegan!
Simple Cream of Asparagus Soup
2 tbsp coconut oil
1 large onion, chopped
1 large bundle asparagus, chopped
2 cloves garlic, minced
1 quart vegetable broth
1 cup canned coconut milk
salt and pepper to taste
In a large pot, melt the coconut oil. Saute the onion, asparagus and garlic until softened. Season with salt and pepper to taste. Add the vegetable broth and bring to a boil. Put the lid on , turn to low and simmer for 10 minutes. Using an immersion blender, blend the soup until creamy and smooth. You can also use a regular blender but be careful of the hot liquids! Return to pan and add coconut milk. Stir until blended and serve!