Green Asparagus is amazing in the springtime! The budding stalks are tender with a crisp mild flavor when eaten raw. Packed with vitamins and minerals, asparagus also contains Glutathione, an antioxidant that fights cellular free radical damage, is anti-inflammatory and can improve insulin secretion in Type 2 Diabetics. It is very low in calories, is wonderful roasted, stir-fried and in soups. This recipe is deliciously simple with only 4 ingredients and cooks in 10 minutes. 

Ingredients:

• 1 pound Asparagus spears. Trim away the tough wooden bottom.
  
• 4 cups Vegetable Broth (Favorites are: Imagine Organic Vegetarian No-Chicken Broth or Vegetable Broth)
• 2 cups diced organic Potatoes (Red, White or Russet)
• 1/2 cup chopped Scallions
• Salt and pepper to taste
• Swirl of cream (optional)

Directions:

1. Cut asparagus into 1-inch pieces separating the tips from the stalk pieces.
2. In a saucepan, bring the stock to boil and add the asparagus tips and blanch for 1-2 minutes. Remove with slotted spoon and set aside.
3. To the stock, add the potatoes, asparagus and scallions. Cover and simmer 8-10 minutes until tender.
4. Blend until smooth. Season with salt and pepper and add in the asparagus tips. 

Serves 4

This is probably our favorite soup, we eat this monthly all year round. It is simple to make and totally delicious. When we serve this at parties our guests always want the recipe.

Ingredients:

• ¾ cup Quinoa (rinsed well in a fine sieve/strainer to remove soapy substance)
• 2 Quarts water

• 2 tablespoons Olive Oil, preferably extra virgin
• 2 cloves Garlic, finely chopped
• 1 teaspoon Cumin Seed
• 1 teaspoon Sea Salt
• 2-3 small boiling Potatoes cut into ¼ inch cubes. (Peel them first if they are not organic)
• 1 bunch Scallions, including an inch of the greens, sliced into rounds.
• 3 or more cups baby Spinach
• 1/3 cup or more chopped Cilantro
• 1 teaspoon Hot Chili Sauce (Sriracha Brand) to taste
• ¼ pound Feta Cheese, finely diced (we love Goat Cheese Feta)
• 1 hard-cooked Egg, chopped (Optional)

To make the soup:

1. Put the Quinoa and 2 quarts water in a pot, bring to a boil, lower the heat and simmer covered for 10 minutes.
   
2. While it’s cooking dice the vegetables. Drain, saving the liquid. (Here's a quick tip: When it's time to add the quinoa water, pour the quinoa water through a strainer directly into the soup pot and leave the quinoa in it's own pot until later

1. Heat the Olive oil in a soup pot over medium heat.
2. Add Garlic and cook 30 seconds
3. Add Cumin seed and cook 30 seconds
4. Add Salt and Potatoes and cook a few minutes, stirring frequently. Don’t let the garlic brown.
5. Add the Quinoa water and ½ the Scallions and simmer until potatoes are tender, about 15 minutes
6. Add the Quinoa, Spinach and remaining Scallions and simmer for 3 more minutes
7. Turn off the heat and stir in the Cilantro, Hot Sauce and Feta.
8. Season with pepper and chopped egg (0ptional)
   

Serves 4