It is March!!  I am getting ready to plant some asparagus.  Having never planted asparagus before I have learned that I will not be able to harvest any for a while but it will be fantastic.  In the meantime I will head out and buy some locally to make a bowl of this warming “cheesy” broccoli soup.  This can also be made with broccoli or any green like spinach by substituting.  It’s super simple.  Enjoy!

Ingredients

• 6 stalks asparagus, raw or steamed
• ½ cup avocado, chopped
• ¼ cup celery, chopped
• 2 tablespoons shallots, diced
• ¼ teaspoon Himalayan Salt
• 1 tablespoon nutritional yeast
• ⅛ teaspoon black pepper
• filtered water, as needed for blending and to reach 2 cups

Instructions

Blend all ingredients in a high speed blender

Taste for seasoning (salt and pepper), adjust, warm if desired and serve

Save some asparagus tops for garnish if you would like

Make it purple?  Purple asparagus is even more nutrient dense than the green stalks but white asparagus is the least nutrient rich of any of them as it has been deprived of sunlight, that is why it is white.  This results in less chlorophyll, anthocyanins and other phytonutrients…