AsparaZincado Soup

Tuesday, October 20, 2009  |  0 Comment

15 minutes to prepare. Serves 3-5. This great soup is rich in zinc and has a rich tomatoeee flavor!

12 stalks medium Asparagus (or 17 thin stalks)
1 Avocado
5-6 large Tomatoes
1 cup fresh Parsley
3-5 Sun-dried Tomatoes (bottled in olive oil)
1/4 cup dried Onion
4 cloves fresh Garlic
1 Red Bell Pepper
Bragg Liquid Aminos to taste
1-2 tsp. Spice Hunter's Herbes de Provence
2 tsp. Spice Hunter's Deliciously Dill
2 Lemons or Limes, cut in thin slices

Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion, and red bell pepper. Then blend in the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg's to taste or serve cold in summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!


Back to The House of Health 2 by Shelley Young.
Excerpt permission granted by Woodland Publishing

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