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Asparagus and Leek Soup

Asparagus and Leek Soup


  • 2 Bunches of asparagus,
  • 3 Organic *Leeks,
  • 1 Cup of fresh made Almond Milk,
  • 2 Cups Broccoli Stalk peeled
  • Salt & Pepper to taste
  • ½ avocado
  • 3 cups of water


Take two inches of the bottom of the asparagus and break in 2 inch pieces, cut the hard green leaves of the leeks and open it lengthwise, rinse any little dirt and cut in to two inch pieces cut the broccoli stalks into chunks and place in a 7 Qrt 316Ti stock pot with three cups of water.

Turn to medium heat when it reaches 185 degrees turn it down to low for five minutes and turn it off. Transfer the warmed asparagus and leeks to a high-speed blender, use half of the batch with half of the water on the first batch add the raw sea salt and blend for two minutes. Then transfer to another pot, blend the rest and add the half of avocado and the one cup of fresh made almond milk, blend for two minutes and mix with the rest adjust the salt if necessary.

*(When you buy leeks buy them with the little hair roots attached, put them in water for two days and plant in a pot with organic soil or directly on the ground mixed with organic soil and see it grow!) You can just keep getting the white part and keep the rest in the ground that’s called biogenesis. Biogenesis "generation of life from existing life"