1 can organic full-fat coconut milk (13.5 ounce can)
Prepare the veggies:
Cut the asparagus and onions into small pieces.
Prepare the sauteed veggies:
Add the asparagus, onions, garlic, olive oil, Himalayan pink salt and black pepper to a skillet and saute on medium-high heat until the onions and asparagus become soft. Adjust the seasonings to your preference.
Prepare the soup:
Add the vegetable broth and entire can of coconut milk to a Vitamix.
Add the sauteed veggie mixture on top of the liquids in the Vitamix.
Blend on "high" or the "soup" setting (if you have a model with pre-programmed settings) and blend until it's creamy and smooth.
Warm it on the stove top or on the "soup" setting of your Vitamix.
Sautéed Brussels Sprouts and Asparagus with dōTERRA Lemon Oil