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!

Ingredients:

• 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