Asparagus and Basil Soup

Inspired.

It’s what I want to be after I finish a meal.

And, it just so happens that Wednesday night after dining at the RowHouse in Topeka, KS, I was just that: Inspired (to say the least, really).

The food was hands down the best food I’ve had since living here in Kansas City (7 years). It was pure artistry. From the drinks, to the food – the saturated hues, perfect plating and deliciously fresh flavors were to die for.

It’s what food should be. Simple, farm fresh, and just %@#$*^& fantastic.

If you live in the area – you must make the drive.

Since my best friend and I went on a Wednesday night, we were served the tasting menu – Essentially, small plates of that weeks menu. One of the courses in particular, was a delicious chilled spring pea and mint soup. I came home excited to recreate the soup, but to my disappointment was unable to pick up spring peas from the market. So instead, I went with an asparagus and basil soup.

If you prefer to leave the asparagus raw, go for it! However, I did blanch mine, followed by a quick ice bath.

Asparagus and Basil Soup

2 bunches of asparagus (see note above)
1 clove garlic
1 C coconut milk (unsweetened)
3 T coconut flour
1 T tamari
sea salt and pepper to taste
Handful of fresh basil – I used the Genovese variety.

In your Vita-Mix, combine all ingredients except basil. Blend on high for about 2-3 minutes until smooth. Once smooth, toss in basil. Using the variable speed, set blend on medium low and blend for about 20-30 seconds (leaving a bit of texture to the basil).

Garnish with lemon zest, basil and a dash of cayenne.

Enjoy!

Tagged as: easy, quick, Raw, soup, summer, vegan