Asparago Carrot Soup with Walnuts
Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.
2 Carrot, 1 sliced thin 1 chunked
7 Asparagus stalks
2 clove Garlic
¼ cup Cabbage, shredded
10 Fava Beans (optional)
1 cup Water
1 teaspoon Raw Salt
1 tablespoon Olive Oil
¼ cup Walnuts (soaked), crumbled
.125 cup Lemon Juice
Cut asparagus tips and reserve.
Add garlic, chopped carrot, asparagus stems, half of jalapeno, lemon juice, a few walnuts, and salt to blender and blend till smooth.
Add avocado and olive oil and blend again for minimal time (Avo will oxidize).
Pour over shredded cabbage, carrot, fava beans.
Garnish with jalapeno, asparagus tips, and walnuts.
If this is too thick or salty, just add more water, some avocados are bigger than others.
If you happen to have kefir grains, use it to make pistachio kefir. Then add about a 1/4 cup of this instead of the walnuts. Its amazing, I cannot speak the praises of kefir enough. Enjoy.