Spring brings more than just rain showers and flowers. It brings an abundance of fresh vegetables including new shoots of succulent, tender and delicious asparagus.
Asparagus is a great source of, vitamins A, C, E and K as well as antioxidants for neutralizing free radicals. This recipe can be enjoyed hot or cold.
Ingredients
1 Sweet Yellow Onion, chopped
2 Leeks, chopped
8 oz. Asparagus, roasted
1 tsp. Pink Himalayan Sea Salt
1/2 C. Hemp Seeds, hulled
4 C. Vegetable Broth
1/2 C. Almond Milk
4 oz. Asparagus, roasted
1/8 C. Hemp Seeds, hulled
Directions
- Using a large frying pan, heat hemp seed oil, cook the onion, leeks, and asparagus in the oil for about 10 minutes until the onions are clear.
- Sprinkle with the sea salt, cook about five minutes longer.
- Meanwhile blend the hulled hemp seeds with the some of the broth in a high speed blender.
- Combine the asparagus mixture with the hemp seed broth mixture into a large soup pot, cover with the rest of the broth.
- Cook until bubbly and the asparagus is really soft.
- Remove and blend in a high speed blender until smooth.
- Put back in pot and stir in the almond milk just until heated through.
- When serving, top each bowl with a little roasted asparagus, and hemp seeds.
Enjoy.
Serves: 4
Adapted from: http://www.goodwebsite.us.com/GoodRecipes/good_AsparagusandAlmondSoup.php
