It’s fall so that means it is soup season! This asparagus soup is rich and nutrient-dense. Asparagus is one of the best sources of glutathione and is loaded with anti-inflammatory compounds. Glutathione helps break down carcinogens and stimulates liver detoxification. It is made with bone broth to add rich sources of vitamins, minerals, protein, and antioxidants. Bon Appétit!
1 tbsp coconut oil or avocado oil
1 bunch asparagus
4 garlic cloves
1/2 head cauliflower, chopped
1.5-2 cups of bone broth
1/2 cup coconut cream (top part of canned coconut milk)
1/2 tsp white pepper, optional
Himalayan Sea Salt
Cut the ends off the asparagus, chop the onion and peel the garlic. Toss the asparagus, garlic, onion in the oil with salt, pepper, and white pepper. Roast at 400 for about 15 minutes. Set aside.
Boil the cauliflower with the bone broth for 12 minutes or until you can stick a fork through. Put everything in a blender and blend until everything is broken down. Add the soup back to the pot. Lastly, add the coconut cream and enjoy!