Soup mania rages on!
I think every new recipe this week may be a soup one. This was originally made for John, my raw vegan client that I prepare food for daily, but it was really yummy and I kept some for myself 🙂 It’s similar to a post I found on Boston Food and Wine, and it was a creamy, simple way to put a whole bunch of asparagus to good use.
1 bunch of asparagus, chopped
1 cup of raw cashews, soaked for 1 hour
4 cups coconut water (or half water, half coconut milk)
1 cup shredded golden beet
2 tbsp lemon juice
3 tbsp fresh chopped cilantro
1/2 tsp dried dill
- Combine all ingredients in a blender, EXCEPT beets
- Blend until creamy, then pour into bowl and stir in beets