- One 12 oz. bag of frozen asparagus
- 3 Cups of water
- 3 Tbs. NutraKik
- 1 Tbs. heavy whipping cream or coconut creamer (optional)
- 1 Tbs. olive oil (optional)
Thaw asparagus for 5 minutes. Cut one inch from the tip of the spear and separate them from the roots for garnishing. Take roots and cut into ½ inch pieces. Bring water to a boil in a pot, add root piece and cook for 15 minutes. Carefully puree soup in batches in a blender until smooth. (use caution when blending hot liquids). Transfer back into pot and add NutraKik and spear tips. Stir until well mixed and serve with whipping cream or olive oil if desired.