Updated: Mar 27, 2020
As the heaviness of winter invites the light refreshing qualities of spring, you may crave fresh spring greens. When you start to see asparagus in the markets or grocery stores, you can be sure that spring is here! Asparagus' are fresh, light and refreshing. According to Ayurveda, asparagus purifies the blood, cleanses any excess water from the bodies lymphatic system (you'll notice you may pee a little more after eating it 😂).
🍽 S E R V I N G S
🥗 I N G R E D I E N T S
1 tbsp vegan butter/coconut oil
1 cup celery chopped
2 cup asparagus chopped
1 ½ cup filtered water
⅛ tsp asafoetida
⅓ cup cashews/coconut milk/chopped white yam
🌿 T H E M A G I C 1. In a heavy pot, over medium heat melt the vegan butter.
2. Add the celery, asparagus, cashews & asafoetida. Sautè for 2 minutes.
3. Add water and place lid on and cook on medium heat for 15 minutes until vegetables are super soft and mushy.
5. Using a blender, puree the soup till creamy and smooth.
6. I recommend serving hot with a drizzle of coconut milk or REALLY good quality olive oil and Kalonji (nigella seeds).
♡Sprinkle a little love, say a little prayer, and nourish yourself ❤️