2 cloves garlic, chopped
1 onions, chopped
2 celery stalks, chopped
2 cups zucchini, chopped
2 cups cauliflower, chopped
7 cups vegetable broth
2 pounds asparagus, trimmed and chopped
¼ c fresh parsley
¼ cup hemp seeds or soaked almonds
Use a little water to sauté the garlic, onion and celery. When soft add the zucchini, cauliflower and broth, bring just to a boil and then turn down heat to medium and simmer for about 15 minutes. The cauliflower should be just about tender, then add the asparagus and simmer for an additional 5 minutes. Remove from the heat, add the nuts or seeds and let cool for about 10 minutes. Transfer soup to a blender, do so in batches if necessary, and blend until smooth. About 30-60 seconds.
Warm it through to serve, lighten it up with a squeeze of fresh lemon juice. Enjoy!