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Crohn’s Disease & Ulcerative Colitis
Roasting the asparagus and blending all ingredients may be more tolerable for most people while experiencing a flare.
Asparagus tips are better tolerated than the full asparagus stalk. Asparagus contains folate a nutrient that can become low during flares with crohn’s and ulcerative colitis.
Preheat Oven Preheat oven to 350°F.
Roast Asparagus Place asparagus tips on baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Toss to combine. Roast in the oven for 30 minutes, tossing half-way through, or until asparagus is lightly browned.
Remove from Oven Carefully remove from oven and set aside.
Sauté Shallots & Garlic Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add shallots and sauté until fragrant, about 2 to 3 minutes. Add garlic and mix to combine.
Simmer Potatoes, Asparagus & Broth Add potatoes, roasted asparagus and vegetable broth. Bring to a boil, then cover with a lid and turn heat down to a simmer. Simmer for 20 minutes.
Blend Soup Carefully transfer soup contents to a blender. Cover the top of the blender with a towel to allow the steam to escape. Leaving the lid on completely may cause it to pop off from the steam.
Season & Serve Pour soup back into pot to keep warm. Add additional salt and pepper, if necessary. Serve with a sprinkle of ground nutmeg.
Replace the almond milk with a nut-free milk such as cow's milk.
Roast the entire asparagus spear, not just the tips. This will provide additional beneficial fiber to the dish.
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