Asparagus, pea and parsley soup

Its amazing,  we get 2 cooler days and already I am looking for soup! 

Over the Easter break we visited mum and dad and of course dad cooked "the best batch of fish soup ever". It is my all time favourite and while I was pregnant with the twins it was my main craving. I could get up and have it for breakfast! 

There is one thing that I could not work out until my recent fill of soup and at 3 in the morning after my second toilet visit,  it dawned on me that it must be the parsley in his soup that is doing it.. I remembered that I had read somewhere years ago that parsley works like a diuretic, so having 3 bowls of fish soup late at night is not a good idea. 

Now you have probably gathered that I am not vegan, but over the years I have fluctuated between being vegan and not, I don't have dairy, avoid gluten and processed sugars and I really try to just eat as "cleanly" as I can. So I went hunting for soup recipes with largeish amounts of parsley, I came across  this one and loved the sound of it but it didn't quite have the oomph that I like.

Growing up with onion and garlic as the main starting ingredients to most dishes of course they were first to be added, followed by Noccas with all its good stuff that goes so well with  a touch of turmeric  and all its benefits. 

So here you have my amped up version of green goodness :)

Ingredients

1 x heaped teaspoon of Noccas (has all the good stuff in it with a kick)

1 x tablespoon of coconut oil

3 x cloves of garlic, minced

asparagus

1x large onion, chopped

2 x bunches of asparagus, cut into short pieces

6 x cups of water or homemade vegetable stock. 

1 x  cup of parsley, chopped

6 x cups of green peas 

1/2 teaspoon of turmeric

a good pinch of himalayan salt

juice of 1/2 lime

Method

1. Place the coconut oil in a heavy based saucepan with the Noccas, onion and garlic and cook until the onion becomes trasparent. 

2.  Add the asparagus and turmeric and pop the lid on the saucepan to let it sweat a little. 

3.  Add the water or vegetable stock, peas and 3/4 of the parsley. 

4.  Bring to the boil and let simmer until the asparagus is tender but firm. 

5.  Puree with a stick blender or blend in small batches until smooth. 

6. Return the soup to the saucepan and reheat.

7. Add the fresh parsley and a squeeze of lime juice to serve.

I served this with a home made seeded turmeric bread. :)