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
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!
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