As a survivor of cancer and Lyme disease and mother of four, I want to help you detoxify yourself, strengthen your gut and focus your mind . My cookbook, Cure The Causes Cookbook , focuses on cooking with specific foods and/or ingredients designed to address certain physical and mental […]
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As a survivor of cancer and Lyme disease and mother of four, I want to help you detoxify yourself, strengthen your gut and focus your mind. My cookbook, Cure The Causes Cookbook, focuses on cooking with specific foods and/or ingredients designed to address certain physical and mental ailments.
The recipes range from nutritional disciplines to support autoimmune disorders, antiviral directives and bacterial infections to remedies for fungal overgrowth and even parasitic cleansing. Additional recipes include anti-cancer regimens and protocols for arthritic disorders, depression, dementia, autism, Parkinson’s and even Lyme disease.
This creamy asparagus soup recipe from my book has wholesome, healthy ingredients: olive oil, onion, garlic, carrot, celery, asparagus, fresh dill, fresh tarragon, fresh parsley, vegetable broth and coconut milk. The prep for this creamy vegetable soup is quick and you can relax as it gently simmers on the stovetop. Serve this non-dairy vegan asparagus soup for lunch or dinner.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 8 ounces asparagus, chopped
- 2 teaspoons freshly chopped dill
- 1/2 teaspoon freshly chopped tarragon
- 1 tablespoon freshly chopped parsley
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 cup coconut milk
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Here's how to make it:
- Heat oil in a 2-quart saucepot over medium-high heat for 1 minute or until hot. Sauté the onions for 3 minutes or until limp. Add the garlic, carrots, asparagus and sauté for 5 minutes. Add the remaining ingredients and stir well to combine.
- Bring the soup to a boil over medium-high heat. Lower the heat to medium and simmer for 30 minutes.
- Pour the soup into a blender container. Cover the container. Purèe the soup until smooth. Serve immediately and refrigerate leftovers.
Recipe and photo courtesy of Dr. Christina Rahm.
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