Asparagus Zucchini Fennel Soup
Ingredients
- 1 1⁄2 medium zucchini (chopped)
- 2 cups asparagus (chopped)
- 1⁄2 fresh fennel bulb (chopped)
- 2 tablespoons vegan butter
- 1⁄8 tablespoon asafetida
- 2 bay leaf
- 1 1⁄2 teaspoon salt (per taste)
- 1⁄3 heaped cup cashews
- 1 cup water
Instructions
1. In a heavy pot, over medium heat melt the vegan butter.
2. Add the fennel & asafetida, sauté for 2 minutes.
3. Add asparagus, zucchini, bay leaf, salt, cashews, and water.
4. Place lid on and cook on medium heat for 15 minutes until vegetables are super soft and mushy.
5. Using a blender, puree the soup till creamy and smooth.
6. Sprinkle a little love, say a little prayer, and nourish yourself. ❤️
Asparagus Zucchini Fennel Soup
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.