Cream of Asparagus Soup: dairy free and gluten free… and yummy!
Ingredients: 1 bunch asparagus (2cups, chopped) 1 large onion, sliced in large slices 1 – 2 stalks of celery
1 cup water 2 cups almond milk 1 tbsp lemon juice 1 mashed ripe avocado Sea salt and freshly ground pepper to taste
Directions: 1. Chop the asparagus reserving the tips. 2. Put the asparagus, onion, garlic and water in a large saucepan. 3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes. 4. Put contents of saucepan into blender. 5. Add almond milk and lemon juice. 6. Process until smooth. 7. Return the soup to the saucepan and add the asparagus tips. 8. Cook over medium heat until the soup thickens and is heated through. 9. Season to taste with salt and fresh cracked pepper and serve.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.