- 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.
Serves 4-6
