2 bunches of green asparagus, woody ends trimmed and cut into 1 inch pieces

2 tablespoons coconut oil

1 medium onion, diced

2 garlic cloves, diced

4 cups of chicken broth (vegetable broth if vegan)

1/3 cup old fashioned rolled oats

2 teaspoon himalayan sea salt

black pepper to taste



1-In a medium pot, heat coconut oil over medium heat Add the diced onion and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add garlic and cook for another 2 minutes.

2-Add asparagus pieces and salt and pepper to taste, saute, stirring, 5 minutes. 

3-Add broth of your choice, rolled oats and bring to a boil.  Cover the pot and simmer for 15 minutes until asparagus is very tender.

4-Puree the soup in your Vitamix or any other high power blender until smooth.



Asparagus Soup


Lima Bean Salad
Rolled Oats