The end of the holiday binge is near. It’s time to think about those New Year’s resolutions of eating better and getting healthy. Pureed vegetable soups are a great way to detox the body after the holidays, and this spicy Asian green soup is another one of my favorites. Though, it is definitely not for the faint of heart, it packs a serious spicy punch. You can adjust the spice level, but I suggest trying it spicy if you can handle it. The added heat has so many health benefits. It will excite your taste buds as well as nourish your body. Start your meal with a bowl, or eat it on its own for a light vegan lunch or dinner.
1 tablespoon toasted sesame oil
1 large onion chopped
1 cup celery root peeled and diced -OR-
1 cup celery chopped
4 large garlic cloves chopped
1-2 teaspoons red pepper flakes (depending on how hot you want it)
1-2 jalapenos roughly chopped (leave the seeds in if you like a lot of heat)
6 cups vegetable stock
1 large head of broccoli roughly chopped
1 large head of cauliflower roughly chopped
4 cups baby spinach
½ pound asparagus (approx. 15 spears)
2 tablespoons toasted sesame seeds
2 teaspoons black pepper
Salt to taste
Heat a large pot over medium heat. Once hot, add the oil, onion, celery root or celery, garlic, red pepper flakes, and jalapenos. Sauté the vegetables for 3-5 minutes or until translucent. Add all of the remaining ingredients (except salt) to the pot, and bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until the vegetables are tender. Use an immersion blender or transfer the soup to a blender or food processor. Puree on high until creamy and smooth.
If using a blender or food processor, return the soup to the pot. Taste and adjust the salt level if needed. Continue cooking for a few more minutes on medium heat.
Serve your spicy Asian green soup as is, or garnish it with green onions and toasted sesame seeds.