Recipe of the Week: Asparagus and Leek Soup

Raw Asparagus and Leek Soup

1 stalk Celery
1 Carrot
1 Apple
Asparagus, about half a bunch or handful
1/2 Leek
1/2 clove Garlic
1 TB Italian Seasoning
1 tsp Sage
2 TBS Nama Shoyu, Braggs Aminos, or Soy Sauce
1 TB Extra Virgin Olive Oil
1 TB Raw Apple Cider Vinegar
Irish Moss (optional)
Salt and pepper to taste

Blend well all ingredients with water in blender. If you like texture, reserve some celery and carrots shredded to add in later. Discard asparagus bases. Make sure leek is washed well. Irish Moss is only available online. It's a seaweed that is white, not salty, and is used for thickening desserts, nut milks and soups. Raw almonds can also be used if you want a thicker soup. Avocado can also add creaminess. Experiment and Enjoy!