A healthy green soup inspired by the deep blue sea. A perfect, year-round, light lunch soup made with organic Maine dried sugar kelp, alaria & farmer's market asparagus. This soup would pair very well with a bread on the side.
Prep Time: 15 mins
Cook Time: 20 mins
Makes: 2 Servings
- 1 bunch of asparagus
- 1/4 of a white onion
- 3 cloves of garlic
- 1/4 cup of parsley
- 3 tbsp. of ghee
- 1 tsp of Organic Sugar Kelp Flakes
- 1 tsp of Organic Alaria Flakes
- 1/8 tsp of black pepper
- 1/2 lemon
- 1/2 tsp of mustard seeds
- 1 tsp of Nutritional Yeast
- 1 cup of vegetable broth
- 1/2 cup of nut or rice milk
Start by rinsing asparagus. Chop off asparagus tips and set aside for later. Chop the rest of the asparagus up into 1/2 inch pieces. Chop onion, garlic and parsley.
In a pan add ghee and melt, then add onion, garlic, parsley, mustard seeds, black pepper, sugar kelp flakes, alaria flakes, and nutritional yeast. Let cook on medium low heat until onions brown and spices give off a nice aroma. Should take about 10 minutes.
Squeeze in a bit of lemon juice and lemon zest from the peel before adding chopping asparagus. Stir well.
Pour in broth and milk, stir well, bring to a boil, cover and let sit for 3-5 minutes until asparagus is tender.
With an immersion blender or regular blender, blend on high until smooth.
Add asparagus tips and keep on low heat for 2-3 minutes.
Serve in bowl and top with a pinch of sugar kelp flakes and parsley.
If you'd like a creamier, or heavier soup, add parmesan cheese to taste before serving and mix well.