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Indulge in Tommy’s vegan, nutritious, and raw Asparagus & Dill Soup Recipe. This flavorful dish combines fresh asparagus and aromatic dill, creating a harmonious blend of taste and health benefits. Packed with essential vitamins and minerals, it’s a nourishing choice for any meal.
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Ingredients
- 1 and 1/2 cups Massel stock (chicken flavour)
- 1/2 cup coconut cream
- 8 spears of asparagus
- 1 avocado
- 1 handful of baby spinach
- 1 handful of dill
- 1 clove of garlic (with skin)
- 1 medjool date (pitted)
- herbal salt (to taste)
- pepper (to taste)
Method
- Put all the ingredients into the Tribest container in the order listed and secure the lid.
- Secure the vacuum on the lid, and press the on button. This will automatically turn off after about 30 seconds.
- To activate the program for soup, select Combo, Blend, Blend, Blend.
- The blender will run for 2mins 26 seconds, and automatically turn off.
- Serve and enjoy!
Notes
- If using a Vitamix, or a Tribest Blender without the vacuum, run the blender for 5-6 minutes or start with hot water to speed up the process, blend for only 1-2 minutes.
- Raw Foodist like to only heat their soup to about 45 degrees so no enzymes are lost. The Tribest Raw Temperature indicator star uses Thermochromatic ink, which turns from blue to white when it’s heated to 48 degrees.
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Equipment
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Makes
900ml
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Serves
2-3
Video Demonstration
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Overall
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