Cream of Asparagus Soup
Ingredients
- 1 ½ pounds of asparagus
- 5 cups of vegetable stock
- 1 cup of almond milk
- 6 green onions, chopped
- ½ cup of celery, chopped
- ½ teaspoon parsley, chopped
- 3 tablespoons of vegan butter
- 3 tablespoons of arrowroot powder
- Celtic Sea Salt
- Black Pepper
- 1 clove of garlic, minced
- 1 teaspoon of dill
- ½ teaspoon of paprika
Instructions
- Cut the tough ends off each asparagus and steam for 15 minutes. In a skillet, saute the onion and celery in vegan butter until tender and blend or process the mixture with the asparagus and remaining ingredients. Heat the blend for 15 minutes (do not boil). Serve immediately.
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Dr. Kasia Kines, DCN MS MA CN CNS
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