Recipe for raw cream of asparagus, tofu and fennel soup – a spiritual delight
You’re probably wondering what the heck this has to do with anything. Why is Lynn (a life coach/book coach) suddenly publishing a recipe? Well, I think the fact that when I tasted this I thought I had gone to heaven might be reason enough. But if we need another reason, I can think of several, which I shall share with you AFTER the good stuff… the SOUP!
Equipment
The good news is, you don’t need any fancy equipment for this one. I am using a Tribest “personal” smoothie maker, and I imagine a good blender would also do the trick. For me, my personal smoothie maker is perfect because I live alone, and there is no waste or leftovers. It’s also extremely energy efficient because it is tiny, and you only need to run it for a few seconds to make your soup. The recipe below is for ONE serving (about 12 oz/400ml). If you have a larger blender/smoothie maker, and want to make more soup, just increase the amounts as desired.
Note: If you don’t have organic veg, or you don’t have whole spices to grind, you can still make this recipe, but really the taste is completely different. And if you think you don’t have time to make this, my TOTAL preparation time was LESS THAN 5 MINUTES!
Ingredients
First of all, I highly recommend getting your produce from a local organic farm. I just started ordering a weekly fruit and veg box from Riverford organic. They deliver it fresh right to your door. I have to tell you, the asparagus was SO tender, it was like eating a completely different vegetable from anything I’ve ever had before (and the humus I got from them was simply to die for!).
- 50 gm organic tofu (about 1” x 3” x 3” block)
- 6-8 stalks organic asparagus
- ¼ bulb organic fennel
- ¼ teaspoon black peppercorns
- ¼ teaspoon Himalayan salt
- ¼ teaspoon whole cumin seeds
- 1/8 teaspoon powdered kelp (optional; I add this to boost my sluggish thyroid as it’s rich in iodine)
- 1/2 teaspoon extra virgin organic olive oil
- 1/2 cup water. The water should either be room temperature or slightly warm, if you prefer warmer soup. Do NOT use very hot or boiling water, as it will expand in the blender AND it will also kill off the nutrients.
How to make it:
- Grind peppercorns and cumin seed with a mortar and pestle (you can use powdered, but it simply isn’t the same!). Set aside.
- Cut tofu into 1/2” chunks and put in blender cup. Put in just enough water to cover them.
- Blend tofu until it is a smooth cream.
- Chop asparagus and fennel into small enough chunks to get around the blade of the blender. Put into blender and pulse until chunky.
- Add ground pepper, salt, cumin, kelp and olive oil. Blend for 30-40 seconds.
- Your soup is READY to eat! If it’s too thick, and some water (slightly warm if you want warmer soup).
This is awesome with a couple of slices of toasted no-yeast rye bread with humus. What a TASTE!
Ok… so why am I really talking about soup?
Environment: Earlier this year, I took a “10/10″ pledge in which I vowed to cut my fossil-fuel consumption down by 10% in the year 2010. You might think reaching this goal is a diffcult thing to acheive, but something as simple as making raw organic asparagus soup can help you get started. How?
- If you buy your organic produce from a local farm, like I did, you are saving on “food miles” as they are not being flown to you from the other side of the planet. It’s even BETTER if it comes from your OWN garden.
- Coming from the local farm, and not the local supermarket, there is NO packaging or waste at all. Even the little bits of veggies that I didn’t throw into the smoothie maker I put into my compost bin, and it will be helping to grow vegetables in my back garden later this summer.
- Running a little 200 watt blender for 40 seconds takes a LOT less energy (and costs a lot less money) than cooking a pot of homemade soup on the hob for 20-30 minutes, so it’s very economical, too.
Health: Eating veggies that are local means they are fresher, and packed with nutrients. The longer the gap between when your fruit/veg has been picked and when you consume it, the more nutrients are lost. Also, eating with the seasons (as organic farms provide you only season produce) will also improve your health, as it puts your body “in synch” with your environment, giving your greater immunity.
Spirituality: There is something very spiritual about getting closer to Source by eating organic, local, fresh and uncooked. I don’t think I will ever go 100% raw, but I have to tell you, when you eat something like this, you feel like you are tasting the Sun and the Earth, and that’s pretty special. It helps you feel connected, and lets you know that you are safe in this big, vast Universe.
Fun and Creativity: It’s actually pretty cool to make up new concoctions. I make up something new every day. I had a delicious melon and plum smoothie before. Sheer nectar! In fact, what’s so neat is that just about ANYTHING you toss into the smoothie maker can be turned into something really tasty and interesting. Experiment and set yourself free!
Closing thoughts
Today, I found out yet another close friend of mine (this time, it’s someone from Transition Bedford) has breast cancer. Mind you, this particular woman is one of the most health conscious people I know, so if it can happen to her, it can happen to anyone. I do believe the high incidence of cancer in today’s world is due to us being just so disconnected from the Source of life, both in our food, and our state of being in general. Our failing health is a symptom that we human beings are craving a return to a more natural state of living in harmony with the Earth. And the good news is, I firmly believe it is “do-able.”
I took the 10/10 pledge because I love our Planet, and I also believe our dependency upon petroleum is simply a recipe for disaster, for so many reasons.
Let’s not consume THAT recipe. Instead, let’s start (un)cooking up our own recipes. I’ve done many things this year to make good on my 10/10 promise. If you do only one thing this year and nothing else, start off by making a pledge to buy local produce. Or better yet, how about starting a vegetable garden in your backyard? I’ve just done this with the help of a neighbourhood woman, as part of the new “garden share” project we at Transition Bedford are hoping to get going this year. But more on that another day.
Lynn Serafinn is a transformation coach, book promotion coach, radio host and author of the mind-body-spirit bestseller, The Garden of the Soul: lessons from four flowers that unearth the Self. She is the recipient of the Bedfordshire Businesswomen Award for working with a community group for her work with Transition Bedford, part of the Transition Network, a grassroots initiative to build a sustainable future. She is also the founder of Spirit Authors Virtual Coaching and Learning Experience, which offers training, community and support for aspiring and established mind-body-spirit authors.
Great changes are happening at the Global Wellness Circle (GWC).
Whether we are aware of it or not, the members of the Initiating Group (IG) at Transition Bedford are now evolving from the “forming” stage into the “storming” stage. Can you feel it? Entering the storm means we are making real progress, even if it seems unclear right now. So, at this important juncture, in hopes of taking us even further into the eye of the storm, I’d like to share some ideas which have been swirling about in my mind ever since my Transition Training in London. It has to do with media, our responsiveness to it, both conscious and unconscious, and our role as leaders in the community. 
There is no denying that we live at a time in history when much of the world around us is changing. The currently fluctuating economy is proving to be challenging for many, causing us to change our spending and saving patterns. Climate change and the need to move away from fossil fuel dependency are becoming more and more apparent, making it necessary to make rapid decisions about how to address the issues, and to reflect upon how we need to change as a society. Technology is also rapidly changing the way we interact, and we frequently find ourselves on the one hand more able to communicate at a virtual level, but also feeling more and more isolated from one another in the flesh. Over the past few decades, we have become increasingly disconnected from the sources of our own sustenance (such as food production) and more and more dependent upon our own technological creations for survival. To see how dependent we actually are, imagine how vulnerable you would feel if tomorrow morning you woke up to find you had no internet or other telecommunications systems, had no access to electricity, oil or petrol, or you were unable to obtain food, clothes, medicine and other necessities from outside sources. 
