During these cold winter months there’s nothing like a hot bowl of soup to warm your body and your soul.  This delicious soup is full of flavor and packed with nutrition.

2 cups snap peas
2 cups diced asparagus
2 cups rice milk
1-2 cups water
1 leek, cut thinly and rinsed thoroughly
1-2 cloves garlic
vegetarian bouillon
olive oil

Place peas in boiling water for about 2 minutes, then rinse in cold water. Place asparagus in boiling water for about 1 minute, then rinse in cold water. Set both aside.  In a large pot, sauté leek and garlic in olive oil until soft.  Stir in rice milk and a little low sodium vegetarian bouillon. Gradually pour rice milk mixture along with snap peas and asparagus into a high powered blender.  Puree for several minutes until smooth.  Toast sprouted grain bread (or gluten-free bread) and slice into mini dipping sticks.  Enjoy!

Homemade Asparagus and Pea Bisque

If you like this recipe, please SHARE it using the social media icons below.