Park Ridge
Cardiology
Park Ridge
Cardiology
| Broccoli Asparagus Soup |
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1 gallon distilled water
1 very large sweet onion, chopped
2 carrots, chopped
½ package fresh thyme and rosemary
2 bunches of broccoli, topped – save stems (stems must be peeled and chopped)
3 pounds asparagus cut in half – save top half for later
3 Tbsp sea salt, or to taste
¼ cup nutritional yeast flakes
Wundra or other thickener
Put all ingredients together except thickener, top half of asparagus and some bunches of broccoli tops.
Cook until tender.
Let cool for 30 minutes.
Take semi-cooled soup and blend it until it all creamy (no lumps).
Add thickener until you have the consistency you like.
Take the top of asparagus, cut them into inch pieces.
Cut up the bunch of broccoli tops.
Add to the creamy soup mixture and cook until the broccoli is half done.
Your soup is now ready to serve.
courtesy of www.Path2Prayer.com |
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