Aspara-Zinc-Ado Soup
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| 15 minutes to prepare. Serves 3-5. This great soup is rich in zinc and has a nice tomato flavor. | |
| 12 stalks | medium asparagus, (or 17 thin stalks) |
| 1 | avocado |
| 5-6 | tomatoes, (Roma) |
| 1 cup | fresh parsley |
| 3-5 | sun-dried tomatoes, (bottled in olive oil) |
| ¼ cup | dried onion |
| 4 cloves | fresh garlic |
| 1 | red bell pepper |
| Bragg Liquid Aminos to taste | |
| 1-2 tsp. | Spice Hunters Herbes de Provence |
| 2 tsp. | Spice Hunter Deliciously Dill |
2 lemons or limes, cut in thin slices
Directions
Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell pepper. Then blend the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg’s to taste or serve cold in the summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!
Recipe uploaded with Shop'NCook for iPhone.
Back to Shop'NCook recipe database