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I am very excited to share my latest recipe with you. It always seems hard to find a healthy soup at the market that doesn’t contain dairy or cooked oils, so I usually find myself experimenting in the kitchen with different textures and vegetables. I am a big fan of using the ingredients I find at the farmers market that week. This week I came across beautiful, green asparagus. Try this silky asparagus soup recipe and tell me what you think!



2 bunchs of asparagus

Handful of cilantro

1/4 head of cauliflower

1/2 cup of fresh almond milk

1 leek

2 tablespoons fresh oregano

Veggie broth

6 garlic cloves

1 onion

Handful of spinach

Salt & pepper to taste

Beans and/or lentils are an optional add-in


Chop onion and garlic, then saute in non-stick pan (we use a non-stick pan, because we don’t want to have to use cooked oils). Chop leek, cauliflower, oregano, asparagus and throw into large soup pot. Once your onions and garlic are golden brown, add them to the soup pot.

Add veggie broth to the soup pot, just until the veggies are covered. Cook on high heat until broth comes to a boil. Turn heat down and simmer until all veggies are tender.

Add your fresh almond milk, spinach, pepper and salt and fresh oregano to your blender. Add the broth with tender veggies and blend until creamy. The less broth you add the creamier the soup tends to be. You can also always add more fresh almond milk. As an add on I sometimes like to add lentils and beans to my soup to give it a fun texture and a bit of protein.

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