Supporting your Calcium ATPase levels through nutrition is effective and quite satisfying. I dedicated an entire section to it in my book, The Calcium Connection. In fact, to help write that chapter, I brought in Stefanie Sacks, MS, CNS, CDN, a culinary nutritionist and author of What The Fork Are You Eating (© 2014 TarcherPerigee | Penguin Random House).
Stefanie helped develop ten recipes that use ingredients that are excellent for nutrition, great for your Calcium ATPase, and unsurprisingly, delicious! This is one of them. Let me know what you think!
Easy To Make Creamed Rosemary & Asparagus Soup Recipe Recipe
This soup is super light with a texture that is likened to cashmere. And believe it or not, it’s dairy free! The yield is roughly 8 cups, and while that may seem like a lot, especially for one or two people, I urge you to make the whole batch and freeze what you don’t use. It will keep nicely for up to 3 months. And take some cooking “stress” off your shoulders. You can pair this with the Red Leaf Slaw for a soup-and-salad combo or any of the recipes below for a well-balanced meal. I also like to have the soup straight up with a piece of grainy gluten-free bread for dipping!
1⁄4 cup extra virgin olive oil
2 cups thinly sliced yellow onion
(about 1 large onion)
4 cloves garlic, rough chop
2 cups russet potato, peeled and diced
(about 2 medium potatoes)
2 bunches asparagus, bottoms trimmed (up to 1.5″),
cut into 2″ pieces
6 cups water or light flavored broth*
2 tablespoons rosemary, minced
2 teaspoons salt
1⁄2 lemon, juiced
1⁄2 cup raw cashews
fresh ground pepper, to taste
METHOD TO MAKING THIS HEALTHY SOUP
- Prep onion, garlic, potato, asparagus, and rosemary.
- Using a 4-quart pot, heat oil on medium and add onion and garlic. Cook until translucent, about 3 minutes.
- Add potato and asparagus and mix well. Then add water or broth, rosemary, and salt. Cook, covered, for 10 minutes. Soup will come to a roaring boil.
- Then remove cover and let cook for another 10 minutes.
- Using a high-speed blender, pour all ingredients from pot into blender and add cashews and lemon juice. Purée until creamy. Add fresh ground pepper to taste and more salt if needed.
*On the broth, go with a low-sodium version and only use 2 cups (plus 4 cups of water). Many boxed broths are heavily flavored, meaning they dominant the taste profile of the dish. I typically use water and sometimes add a bouillon cube (make sure it’s one without harmful ingredients, including MSG).