One 12 oz. bag of frozen asparagus 3 Cups of water 3 Tbs. NutraKik ® 1 Tbs. heavy whipping cream (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. Puree soup in batches in a blender until smooth. Transfer back into pot (use caution when blending hot liquids). Add NutraKik® and spear tips. Stir until well mixed and serve with whipping cream or olive oil if desired.
*Add after cooking to preserve the enzymes, vitamins, minerals and get robust and hardy flavors packed with complete nutrients