Ingredients
- 3 Cups Asparagus, raw
- 1/2 Onion, sweet, raw
- 3 Garlic, clove
- 1/2 Cup Cashews, raw – soaked for 4 to 8 hours
- 1/4 Teaspoon Celery Seeds
- 1/4 Teaspoon Cayenne Pepper Powder
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Olive Oil
- 2 Cups Vegetable Broth, low-sodium
Nutritional information
Calories : 337.6kcal
Total fat : 22.5g
Saturated fat : 3.7g
Sodium micrograms : 126.6µg
Total carbs : 28.6g
Dietary fibre : 6.3g
Protein : 11.7g
Sugar : 12.2g
Vitamin A : 5.4%
Vitamin C : 37.3%
Calcium : 9.1%
Iron : 39.2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat oven to 400 degrees.
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2
Chop off the ends of the asparagus, cut in half, drizzle in oil, and roast 25 to 30 minutes with the peeled garlic cloves and onion until tender. Let cool to room temperature.
-
3
Add all room temperature ingredients to your NutriBullet and blend for 30 seconds or until smooth.
-
4
Heat soup over the stove until warm and serve.
-
5
Enjoy!
Nutritional information
Calories : 337.6kcal
Total fat : 22.5g
Saturated fat : 3.7g
Sodium micrograms : 126.6µg
Total carbs : 28.6g
Dietary fibre : 6.3g
Protein : 11.7g
Sugar : 12.2g
Vitamin A : 5.4%
Vitamin C : 37.3%
Calcium : 9.1%
Iron : 39.2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
