After a month of indulging in cookies and cakes and creamy rich food, we need to atone, and what better way than with a healing bowl of cleansing detox soup? And what is a detox soup, anyway? A detox soup brings as many healthy ingredients as possible -- antioxidant-, mineral- and nutrient-dense vegetables -- together in one pot. Often the vegetables are finely chopped or puréed, which makes them easier to digest, but in some, like this cabbage soup from A Year of Slow Cooking, the vegetables are left in larger pieces in a light broth. Detox soups come in all colors and flavor profiles, as you'll see in this week's soup links.
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In hot countries, people know that hot soup cools you down. This Thai fresh pea soup with green curry, from Mary at One Perfect Bite, is just the kind of soup I love, combining the fresh peas that are such a treat at this time of year with green curry paste made of fresh herbs and a bit of spicy heat. If you have time, please make your own curry paste (the soup recipe includes instructions); it will make all the difference. It's fine to use good-quality frozen peas if your garden hasn't yet given up its bounty.
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At long last, local asparagus have landed at our farmers market. Yippee doo dah! When it comes to asparagus, I'm a huge fan, and I'm also a bit of a snob. I buy in season, eat as much as I can every which way, and then -- a brief six weeks later when the growing season ends -- I give up asparagus for the rest of the year. When I saw this unusual recipe from A Veggie Venture that combines asparagus with orange, I had to share it with you. Alanna recommends you make this chilled asparagus orange soup ahead, and let it sit for at least 12 hours to allow the flavors to mellow together. I hope you'll try it.
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