When spring and summer come all I can think about are getting my hands on all the fresh produce and vegetables possible. It’s a time when I leisurely walk the farmer’s markets. I am constantly inspired by fresh local produce, and right now there is so much to be excited about. Between fresh berries, figs, collard, dandelion greens, zucchini, and asparagus there is so much right now to make healthy eating super convenient.
Seeing all of the green vegetables as I tote them home in my market bag is one of my simple pleasures in life. It makes me so dang happy. Does anything do that for you?
This soup was inspired by all of the nourishing greens available right now. It also happens to have a ton of naturally cleansing and liver stimulating foods to help the body naturally detox in the hotter months and move things through the system. Dandelion, parsley, and asparagus are all especially helpful in this regard.
Seattle weather can be finicky. Mostly in the summer it’s beautifully sunny, gorgeous 80 degree weather with a breeze coming off the sound. The next day it could be overcast and closer to 60. You really never can tell. So this soup was inspired to be as versatile to keep up with the weather changes. It can be served warmed or cold depending on the need and it’s equally as delicious and refreshing either way.
1/2 white onion chopped
3 tablespoons bacon fat (duck fat or lard would also work, last resort olive oil)
2 zuchinni chopped
1 bunch asparagus chopped
2 bunches of dandelion greens (about 3 cups chopped)
1 bunch Italian flat leaf parsley chopped ( roughly 1 cup)
2 cups broth
1/2 teaspoon sea salt
Optional: Fresh pesto and lemon to garnish
- Heat a sauce pot on the stove to medium, add in the fat of choice and add in the onion. Cook until translucent. Next add in the zuchinni and asparagus begin to cook until they start to get slightly brown.
- Then add in the dandelion greens and continue cooking until soft. Add in the parsley and broth to the pot along with salt. Cook until the broth becomes warm.
- Then transfer the soup to to a blender, blend on high until fully incorporated and smooth. Add fresh pesto (I love this nut free option) and fresh lemon juice and zest. You can eat warm in the spring time or cool for the summer gazpacho experience.