Asparagus Vegan Soup!
June 27, 2017

Asparagus Vegan Soup!

Hi everyone! I got part of the recipe from  Hippocrates Health Institute, a beautiful place to heal. Also, I studied there,  I worked there and now I am an ambassador around the world:) I hope you enjoy!


  • 1 Bunch Asparagus (no leaves)
  • 5 C. Nut Cream (1/2 Almond – 1/2 Pine Nut)
  • 4 Stalks Celery
  • 3/4 T. Garlic Powder
  • 1/4 Sweet Onion
  • A pinch of Himalayan Salt
  • A pinch of cayenne pepper if you like spice you can add more.
  • 1.5 T. Dried Thyme
  • 1 oz Lemon Juice

Step by Step:

  1. In a blender, combine lemon juice, garlic, salt, cayenne, thyme, celery, onion and cream*.
  2. Blend for 20 seconds and set aside.
  3. Take 1/2 of asparagus and chop very fine by hand or in food processor.
  4. Take the other 1/2 of asparagus and slice thin or a bias.
  5. Combine asparagus with creamy broth and enjoy.

*Directions for Nut Cream

  1. Soak almonds and pine nuts overnight. Rinse and discard water.
  2. Blend 1 cup almonds with 1 cup water and squeeze through sprout/nut milk bag.
  3. Blend 1 cup pine nuts with 1 cup water and squeeze through sprout/nut milk bag.
  4. Continue this alternating process until you reach the 5 cups needed for the recipe.

With Love, Health and Life,

Dr. Sandra Rangel

On social media