‘Creamy Vegetable Soup with Asparagus & Coconut Milk’ by Dr. Anastasia Lander

Ingredients

• 1/2 cup yellow onion, chopped

• 3 garlic cloves, chopped

• 1 cup carrots, chopped

• 1/2 cup celery, chopped

• 2.5 cups potatoes, cubed

• 1 bunch fresh asparagus, cut into bite-size pieces

• 1 cup coconut milk

• 2.5 cups vegetable broth

• Salt and pepper, to taste

• Optional: olive oil for sautéing

Instructions

1. Sauté the aromatics
   In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.

2. Add vegetables
   Add carrots, celery, and potatoes to the pot. Stir to combine.

3. Simmer
   Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.

4. Add final ingredients
   In the last 10 minutes of cooking, stir in the coconut milk and add the asparagus. Simmer until asparagus is tender and bright green.

5. Purée and finish
   Remove from heat and carefully purée the soup using an immersion blender (or blend in batches in a countertop blender) until smooth. Season with salt and pepper to taste.

We also like to add a little extra fat to our soups. Our favorite way? Garnish each portion with half an avocado and a sprinkle of sea salt. Simple, grounding, and incredibly satisfying.

During the cleanse, we were following a vegan diet. If you would like to add animal protein, you absolutely can. Simply add the protein of your choice and make it work for your body and lifestyle.