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Asparagus Soup Recipe


1 bunch of asparagus stalks, chopped into bite-size pieces
1 carrot, peeled and diced
1 rib of celery, diced
1 yellow onion, chopped
4 cups of vegetable broth or organic chicken broth
1 tablespoon of extra virgin olive oil
Sea salt and ground black pepper (optional)


Warm olive oil in a soup pot and lightly sautee asparagus, carrots, celery, and onions over medium heat for approximately 5 minutes.

Add vegetable or organic chicken broth, just enough to cover all the vegetables. Bring to a light boil and then reduce to low heat and allow soup to simmer for another 10-15 minutes or until all vegetables are tender.

Blend all ingredients in a food processor or blender and transfer it back to the pot.

Add sea salt and black pepper just before serving, if desired.

This soup goes great with a bowl of rice or quinoa, with half an avocado on the side. Enjoy!

Please note: As long as you don't use salt, this recipe is suitable for the Full Body Cleanse program.


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I made this today. I had to use extra carrots instead of celery becasue I didn't have any on hand. Still, it turned out delicious! It's very tasty, and it's great to find a recipe for asparagus soup that does not require cream. This is a kepper!