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
- 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.)
- Transfer the soup to a blender and puree until smooth.
- Return the soup to the pot, add more sea salt if necessary, and simmer for 2 more minutes.
- Garnish generously with hemp seeds and serve.