| Servings |
person
|
Ingredients
- 2 cups asparagus ends removed, chopped into 1 in pieces
- 1/2 tsp onion powder
- 2 cloves garlic minced
- 3 cups vegetable stock
- 1 tsp grapeseed oil
- salt and pepper to taste
- seasoning to taste: paprika, curry, etc
- 2 Tbsp chives, fresh chopped
- ground black pepper
Ingredients
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Instructions
- Heat the grapeseed oil in a pot over medium heat.
- Saute the asparagus with the garlic and spices for 5 minutes on med heat.
- Add stock. Cover and cook on medium heat until the asparagus is soft and tender (approx. 10 minutes).
- Transfer the soup to a food processor, or using an immersion blender, and process until soup is smooth and creamy.
- Pour into soup bowls and sprinkle with ground pepper and chives.
Recipe Notes
If you are following an Ideal Protein protocol: This recipe counts as 2 cups of select vegetables. You can add protein to make this soup a complete Phase 1 dinner (for example, tofu cubes or silken tofu blended into the soup). You can also serve it with your lunch packet, adding it to the soup (ex. Potato Puree) or having it on the side (ex. crisps).