Asparagus Pea Soup

This is one of my favorite spring dishes. I hope you will enjoy it, too! Asparagus and peas are wonderful prebiotic foods that help nourish our beneficial gut flora. These slightly bitter yet sweet foods also help the liver to gently detoxify and prepare for seasonal transition.

ASPARAGUS PEA SOUP

You will need:

• 1/4 cup olive oil

• 1 large bundle of fresh asparagus, chopped into thirds

• 2 cups fresh or frozen

• 3 cloves garlic, minced

• 1 red onion, diced

• 1 teaspoon each: salt and black pepper

• 1/2 teaspoon coriander powder

• 1/4 teaspoon nutmeg

• 1 cup unsweetened plant milk (I like hemp)

• 2 cups chicken or vegetable broth

• 1 tablespoon lemon juice

Heat a soup pot with the olive oil medium heat. Add red onion and garlic. Reduce heat to medium low and saute for 2-3 minutes.

Add asparagus, peas, spices, milk and broth. Bring to a boil, then reduce to simmer for 15 minutes. Add lemon juice and turn off the burner.

Transfer soup to blender or blend directly in the pot with an immersion blender. You can either leave it chunky or blend it until it’s smooth.

Enjoy!