LIVE TO WYNN RECIPE:

Vegan Asparagus Broccoli Soup


​Serves 4-6 Wynners

Ingredients

2 pounds green asparagus
1/2 onion chopped
1 pound of broccoli, chopped into small pieces 
4 tablespoons of extra virgin olive oil
5 cups vegetable broth
½ cup almond milk
¼ teaspoon fresh lemon juice, or to taste


Instructions

1). Cut asparagus into ½-inch pieces

2). In a big pot over, cook the chopped onions in a medium-low heat with 2 tablespoons of extra virgin olive oil until they are cooked (10 minutes)
3). Add asparagus pieces, spike seasoning, cayenne pepper to your desire of taste, then cook, stirring, 5 minutes. Add broth and simmer, cover, until asparagus is very tender, 15 to 20 minutes
4). Add the almond milk in and purée soup using an immersion blender until smooth
5). Season with lemon juice, spike seasoning, and cayenne pepper
6). In a skillet, sauté the broccoli with extra virgin olive oil over medium heat until fairly soft (This will be placed into the soup as a tasty garnishment) 


 

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