Alkalizing Spring Green Soup
A light refreshing soup to welcome in the new spring growth.
Servings: 8
Ingredients
- 2 cloves garlic chopped
- 1 onion chopped
- 2 celery stalks chopped
- 2 cups zucchini chopped (a little extra as noodles for garnish)
- 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
- 1 lemon, squeezed
Instructions
- Use a little water to sauté the garlic, onion and celery.
- Chope the vegetables into 1-2 inch pieces for even cooking. If you have extra zuchhini, spiralize or shred it and save it to add as garnish and texture.
- When onion is soft add the chopped zucchini and cauliflower along with the 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 soup from the heat, let cool for about 10 minutes.
- Add the nuts or seeds to a blender with a cup or two of hot soup broth and blend until completely smooth.
- Transfer soup to a blender, in batches, and blend until smooth. About 30-60 seconds. Returning to the pan.
- Warm it through to serve, lighten it up with a squeeze of fresh lemon juice and garnish with zucchini noodles or shreds. Enjoy!
Notes
I like to play with different spices and like to add curry or dill to this recipe. I also like it with a little orange juice and zest at the very end. So go ahead and try it different ways. The recipe is a basic template that you can tailor to your liking with your favorite flavor profiles.