Vegan Creamy Asparagus Soup

• 1 large bunch organic asparagus, woody ends trimmed
• 1/2 small head of cauliflower, leaves removed
• 3 tbsp extra virgin olive oil
• 3-4 cups yeast-free vegetable stock
• 2 shallots
• 1/4 lemon, juice of
• 1 tsp apple cider vinegar
• 1 clove garlic
• 1 tbsp kelp flakes
• sea salt
• cracked black pepper
• chilli flakes (optional)
• 1 tbsp chia seeds
• 1/2 avocado (optional)
• paprika (optional)
• dash of cinnamon (optional)
• handful fresh herbs: dill or basil or tarragon or sage or savory or thyme
• nutritional yeast (optional)

1. Steam the cauliflower and asparagus until just tender. Add the steamed vegetables and all the other ingredients (except avocado) to a high speed blender and process until smooth. Add avocado if using. Blend until smooth. Taste! Adjust seasonings to your personal taste.
2. My blender has a heating option so I simmered it in the blender for about 10 minutes before I served it. If your blender cannot heat up, pour the soup into a pot and heat it gently for 10 minutes before serving.

organic asparagus, head of cauliflower, extra virgin olive oil, yeast, shallots, lemon, apple cider vinegar, clove garlic, kelp flakes, salt, cracked black pepper, chilli flakes, chia seeds, avocado, paprika, cinnamon, handful fresh herbs, nutritional yeast

Taken from food52.com/recipes/21642-vegan-creamy-asparagus-soup (may not work)