For the sauteed veggies:
12 stalks organic asparagus
1 cup organic onion (diced)
3 cloves organic garlic (freshly crushed)
2 teaspoons organic extra-virgin olive oil (Lucini)
1/2 – 1 teaspoon Himalayan pink salt
1/2 – 1 teaspoon organic ground pepper
For the add-ins:
1 cup organic vegetable broth
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.