Updated: Jul 14, 2020
I moved to Wisconsin in the spring of 2014. It was so beautiful. I remember seeing more trees than cars...flowers with colors I didn't know existed. Then the summer came and I felt like I was back home, in Puerto Rico, with the sun scorching me and sweat dripping down my forehead; it was all sun dresses and bolero hats. Fall came in as the leaves of the trees turned to all sorts of beautiful orange tones. I bought my first sweater and scarf; such a wonderful time for fashion!
Winter came and it was a different story.
I love winter during December. Anything past that, I am miserable. It is cold, the roads as a mess, the fast winds slap you harder than a Latino mother when you misbehave. I am forced to wear a minimum of 3 layers to leave my apartment but, once I get wherever it is I am going, I have to take those layers off because the heaters are always cranked up to max. After 3 years, you would assume I would get used to it but, no. I have just found coping mechanisms.
I have always loved soups but I never made them much because it was always too hot (and I don't mess around with cold soups). In the winter, however, I can make as many variations as I want.
400 g asparagus spears
10 g (2 tsp) garlic
10 mL (2 tsp) olive oil
480 mL (2 cups) unsweetened cashew milk
1 tsp salt
1 tsp pepper
pinch of nutmeg
In a pot, add olive oil, garlic, and asparagus. Cook at medium heat until tender.
Add the milk, salt, pepper, and pinch of nutmeg. Bring to a boil for 5 minutes.
Turn off the heat. Once cooled slightly, blend with immersion blender or regular blender until completely smooth.
Simmer (return to pot if using a regular blender) at low temperature until it has reached the desired consistency. Taste and adjust salt if needed.
Macros per Serving (2): 10 g of carbs | 7 g of fats | 6 g of protein
NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.