Ingredients
Preparation
Preparation
Cut the bottom part of the asparagus and use a peeler to clean the stalks.
(Tip: Hold a stalk of asparagus from its two ends and bend until it breaks.
Keep the upper part and cut the rest of the stalks at the same point.)
Cut the asparagus, leek and onions in small pieces, of approximately 1cm.
Heat the olive oil in a saucepan and sauté all the vegetables, stirring for 5 minutes.
Add a pinch of salt, some freshly-ground pepper and the vegetable broth.
Cover the saucepan and simmer for 10-15 minutes, until the asparagus has softened.
Add the almond drink and use a hand blender to create a smooth soup mixture.
Once the soup has been brought to a boil, remove from heat, add the juice from a half lime and a pinch of Cayenne pepper.
Serve with some toasted almond flakes and finely chopped chives.
(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)