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Bacon Wrapped Asparagus Soup

Recipes

Yesterday morning I woke up and thought to myself “I wish my pee smelt weird” so I made this soup. For those who haven’t tried the amazing combination of asparagus, almonds and bacon, welcome to earth. It is amazing, and now it can easily enjoyed in soup form.

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Ingredients

  • 1 lb asparagus, hard stem removed
  • 1 tbs coconut oil
  • 4-5 pieces of bacon
  • 1 1/2 cup low sodium chicken broth
  • 1 tbs lemon zest
  • 1 tbs lemon juice
  • 1/2 tsp garlic powder
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup water
  • 1/4 cup almond slices, toasted
  • sea salt and ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees
  2. Remove hard stem at end of asparagus and place on an aluminum foil-lined baking pan
  3. Drizzle with coconut or olive oil and season with pepper and salt
  4. Cook for 5-8 minutes so that asparagus is slightly roasted, but does not lose its green color
  5. Let the asparagus cool slightly, then cut them in half
  6. Place bacon strips on a microwavable tray and cook for 2-3 minutes or until crisp, then let cool
  7. On the same baking pan, place almond slices, and toast in the oven for 2-3 minutes or until slightly toasted
  8. Add water, chicken broth, coconut milk, lemon juice, lemon zest, garlic powder and asparagus to blender, and blend on HIGH for 1-2 minutes
  9. Pour contents of blender into a medium sauce pan and heat on medium-low/medium until heated through
  10. Serve with about a tablespoon of toasted almonds and a piece of bacon crumbled on top
  11. Enjoy!