When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city! Depending on where you live, you might have these neat little tender twigs growing in your own garden. Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer. Enjoy! Ingredients 2 lbs green asparagus 1 large onion 3 tablespoons Extra Virgin Coconut Oil 6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes 4 cloves minced garlic 2 teaspoons organic garlic powder 2 teaspoons organic onion powder Celtic Sea salt to taste (mmmm... those minerals!) grind a little fresh cracked pepper to taste juice from half of a ripe fresh juicy lemon ...
Living the Green Life