A Mother’s Day trip to the Farmer’s Market this weekend filled my heart with memories, and my fridge with beautiful, seasonably fresh produce. It was a great morning filled with sunshine, coffee + family!

One of my favorite purchases was from a local farmer selling the most delicious asparagus. His eyes shimmered when he spoke to families walking by, and he was so sure of the quality of his product that he handed out samples to anyone willing to meet his glance. His passion for what he did was evident, and his joy for sharing it with others pure. I stood watching for minutes before approaching, because this man was clearly in his element and there’s nothing more lovely than to witness this kind of energy in others. Passion. Mindfulness. Love. Joy.

We are each given a variety of gifts by which we can bless others. It’s the things you do that while they may be hard work, don’t feel anything like hard and bring others (and also yourself) a great amount of joy. This joy isn’t derived from a place of selfishness to fulfill your own needs — but more it’s the joy that radiates from fulfilling a purpose that God has graciously given you pouring out to others.

For some, it’s teaching, coaching or mentoring; for others building, crafting or organizing. For me, it’s serving – most frequently via my kitchen. A few weeks ago while prepping for dinner, I had a very vivid image of our lives in heaven and the roles we would have that are tied to our gifts. I envisioned preparing a meal alongside my grandma and serving it to the Lord. It stopped me in my actions and a sense of pure joy and emotions washed over me, leaving me enormously grateful for a glimmer of what’s to come. Until that day, I will continue honing my gift to serve others – both in and outside the kitchen.

This soup is warm and vibrant, and reminds me of the new life and beauty spring brings upon it’s arrival. I’ve always been a fan of more rustic soups in texture, this one reminds me a bit of a warm, green version of gazpacho. It’s beautifully flavored with green vegetables and herbs – as well as rendered bacon fat for a great depth of flavor. (Vegetarians, feel free to omit the bacon fat + topping!)

Happy Spring, from my kitchen to yours!

(Yields 4 bowls of soup)

Ingredients:

• 1 tbsp. pure organic coconut oil
• 1 pound of fresh asparagus
• 1 bunch green onions, chopped
• 1 yellow onion, diced
• 10 oz frozen organic spinach
• 10 oz frozen organic peas
• 2 cups organic vegetable stock
• 2 tbsp. chopped basil
• 4 tablespoons of rendered bacon fat
• 1 lb. bacon, cooked + cooled
• 2 tsp. garlic salt + black pepper

Method:

1. Cook the bacon on a large sheet pan at 400 in the oven until desired crunchiness is achieved. Set aside to cool, reserving the rendered fat in a cup to cool.
2. Trim the asparagus 2″ from the bottom and discard. Cut the remaining lengths into 3″ pieces.
3. In a large saucepan, melt the coconut oil over medium high heat and sauté the onions until translucent – approximately 5 minutes.
4. Add the asparagus, frozen spinach, green onions and peas; cook another 5-7 minutes. The asparagus should be al dente. Season with garlic salt and pepper.
5. Add the basil, vegetable stock + rendered bacon fat. Simmer 2 minutes. Remove from heat.
6. In a Vitamix or similar blender, puree the contents of the pan 2-3 minutes until no large chunks remain.
7. Serve hot + garnish with diced bacon, 2 slices per bowl suggested.