Creamy Asparagus Mushroom Soup


2 bunches
large onions
1 pound
mushrooms (cleaned and sliced)
1" piece of ginger (peeled and chopped)
(14 oz) can organic coconut milk
4 cups
organic unsweetened almond milk
salt and pepper (to taste)
hot pepper sauce (to taste)


Clean and cut asparagus, separating tips for later. 

Cut onions, slice mushrooms, and chop ginger into small pieces. Cook onions, mushrooms, chopped ginger and asparagus (not tips) in a large skillet, add coconut milk and 2 cups of almond milk. When the vegetables turn soft transfer from the skillet to a bowl. Put asparagus tips and the rest of the almond milk into the skillet and cook until tips are soft. 

In the meantime, process the main vegetable mixture until smooth. You can use an immersion blender, food processor, or traditional blender for this step. Once the tips are softened, add them to the processed soup. Add salt, pepper and hot pepper sauce to taste.  (Recipeā™¦326)