recipeWEDNESDAY: Genevieve’s Sweet Pea and Asparagus Soup


Genevieve’s Sweet Pea & Asparagus Soup

Serves 6


A nourishing blend of Springtime produce staples, sautéed leeks act to ground the body, sweet peas nourish with protein and fiber, and asparagus aids in cell renewal and detoxification.

4 cups organic unsweetened almond milk + 1 cup filtered water 

1 medium organic leek, top removed

1 bunch organic asparagus, woody stems removed

1 1/2 cups organic frozen sweet peas

1 1/2 cups organic frozen cauliflower florets, thawed

3-4 cloves organic garlic, minced

zest and juice of 1/2 organic lemon

2 tbsp. organic grass fed butter 

Slice leek in half, and slice into thin rings. Thoroughly rinse under water. In a heavy bottomed soup pot, add leeks, garlic, and butter and sauté on medium-low until translucent, about 5 minutes. Slice asparagus into bite sized pieces and add to pot. Stir and let cook additional 5 minutes. Add cauliflower, lemon zest, water and almond milk and bring to a low boil. Decrease heat, add in lemon juice, season with sea salt, and add peas. Remove from heat, and using a blender or immersion blender, carefully puree until smooth. Season to taste.

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