~1/2 cup raw, organic cashews or ½ head of organic cauliflower, cored and chopped
~2-3 tablespoons ghee or coconut oil
~1 medium onion, diced
~4 garlic cloves, chopped
~2 pounds of fresh asparagus (2-3 bunches), ends trimmed and cut onto 2 inch pieces. Reserve a few tips for garnish
~4 cups of chicken or vegetable broth
~1 large piece of lemon peel, approximately 2 x 1”
~Celtic sea salt and black pepper to taste
~Soak cashews in water for 1-3 hours. In a soup pan on medium heat, melt ghee or coconut oil and saute garlic and onions until translucent, about 5-7 minutes.
~Add chopped asparagus and saute for 3-5 minutes while stirring. Pour in the chicken or vegetable broth and lemon peel.
~Add soaked and drained cashews or cauliflower pieces.
~Bring soup to a boil then simmer for 15 minutes. Remove lemon peel and use immersion blender to puree until smooth.
~Add Celtic sea salt and black pepper to taste. Cut garnish tips in half, (length wise) and garnish in the bowl before serving.
If cleansing, use cauliflower instead of cashews.