Alkalizing Spring Green Soup


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!

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