2 bunches asparagus
1 clove garlic
1 cup coconut milk
3 tablespoons coconut flour
1 tablespoon tamari
sea salt and pepper to taste
Handful fresh basil – I used the Genovese variety
1. In your blender, combine all ingredients except basil.
2. Blend on high for about 2-3 minutes until smooth.
3. Once smooth, toss in basil. Using the variable speed, set blend on medium low and blend for about 20-30 seconds (leaving a bit of texture to the basil).
4. Garnish with lemon zest, basil and a dash of cayenne.
Rawxy's ThoughtsBy Rawxy
A creamy asparagus and basil soup - perfect chilled, or even served warm.
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