Creamy asparagus soup

This is a surprisingly tasty, creamy soup that is dairy free and full of antioxidant and detoxification nutrient. The soup is high in the nutrients Vitamin K, A, C, B1, B2, iron, folate, manganese and fiber, which makes it an anti-inflammatory, cancer fighting meal. Asparagus contains a type of carbohydrate called inulin, which feeds to beneficial bacteria in your intestinal tract. It also increases glutathione so it protects the liver. It contains potassium and is low in sodium enabling it to act like a diuretic. So eat and enjoy the taste of good health.

In a large pot heat 1 tbls of ollive oil over medium heat. Add 2 sliced leeks, 1 cup sliced Cremini mushrooms and 1 bunch of chopped asparagus; cook 4 minutes. Add 4 cups of vegetable broth, 1 tsp cumin, Celtic sea salt and pepper to taste. Simmer for 20 minutes and puree. In a food processor or Vita-mix, mix together 1 cup unsalted cashews and 2/3 cup vegetable broth or water until smooth. Stir mixture and juice of 1/2 lemon into soup. Heat for 5 minutes. Garnish with crostini if desired.

Per Serving: 280 calories, 19 g fat (3 g saturated fat), 0 mg cholesterol, 12 g protein, 21 g carbohydrates, 3 g fiber, 135 mg sodium.