When I create nutrition plans for clients I always meet them where they are. I personalize each plan to incorporate their likes and dislikes but also like to try and add new and easy recipes to try. I love this recipe as it makes a great dinner soup, served with some gluten free crackers or as a side soup! This soup is great for a family as it is kid-approved; my girls slurp it down. It takes about 30 minutes from start to finish. I like to keep frozen asparagus in the freezer in case I get in a bind and forget to plan for dinner.
What you need:
2 bags of frozen asparagus or 2 pounds fresh (ends cut off)
1/2 cup cashews or unsweetened coconut milk or other milk alternative if nut-free home
5 cups veggie broth
1 tsp dried dill
What to do:
Heat 1 tbsp coconut oil in a stockpot.
Place 1 onion chopped (don’t worry about size) and 1 tsp minced garlic and heat until onion is softened (about 3 minutes).
Place asparagus and veggie broth with dill and bring to a boil then simmer for 30 minutes.
Place the cooked asparagus in a blender with the cashews or milk.