[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” box_shadow_on_row=”no”][vc_column][vc_column_text]This recipe was inspired by one from the January 2004 issue of Taste for Life.  I enjoy this lightly cooked but for those raw foodists out there, this can be made and enjoyed raw in the blender too.  Be sure to blend for a while in a good high-powered blender.

  • 1 small leek sliced
  • 1 bunch of chopped asparagus (remove tough ends by snapping off) and chop
  • 2 celery stalks chopped
  • Zest of one lemon
  • 2 cups of non-dairy milk such as almond, coconut, soy or rice milk
  • 2 cups spring or filtered water
  • 2 T mirin rice wine or white wine (optional!!)
  • Sea salt to taste
  • Hempseeds to garnish
  1. Place all of the ingredients, except for hemp seeds, in a soup pot. Bring the soup to a light boil, reduce the heat and simmer for 15 minutes. (It’s optional to skip this step and prepare a raw soup.)
  2. Transfer the soup to a blender and puree until smooth.
  3. Return the soup to the pot, add more sea salt if necessary, and simmer for 2 more minutes.
  4. Garnish generously with hemp seeds and serve.