This delicious healing soup is filled with aromatic delights like fennel, tarragon, asparagus, and parsley to help detoxify and fortify your body. Raw almonds create a creamy, dairy-free foundation for antioxidant-packed foods that fight disease by destroying or removing cancer-causing free radicals. Blend half the soup if you prefer a thicker consistency.
Yield: 6 cups
Cooking Time: 15 Minutes
Prep Time: 15 Minutes
- 1 cup raw almonds, soaked*
- 4 cups water
- 1 Tbsp oil or ghee
- 1 cup bite-size cauliflower or broccoli florets
- 1 cup slivered fennel
- 1 cup finely chopped carrot (1-2 carrots)
- ¼ cup diced celery
- ¼ cup minced onion
- 1¼ tsp salt or to taste
- 1½ tsp minced fresh tarragon (or ½ tsp dried)
- 1 tsp dry mustard
- ¼ tsp turmeric
- 1 cup chopped asparagus (leave tips whole)
- ½ cup whole grape tomatoes
- ½ cup minced parsley plus extra for garnishing
*The almonds will expand to about 1½ cups after soaking. Use all 1½ cups.
- Strain and rinse the soaked almonds, discarding the soaking water. Place the almonds and fresh water in a blender and blend until smooth, in batches if necessary.
- Heat the oil or ghee in a 3-quart pot over high heat. Add the cauliflower or broccoli, fennel, carrot, celery, onion, and ¼ teaspoon of the salt and sauté for 1 minute. Cover and cook for another few minutes until the onion begins to brown, stirring occasionally.
- Add the blended almond milk, remaining teaspoon salt, tarragon, mustard, and turmeric and bring to just under a boil.
- Reduce the heat to low, cover, and simmer for about 5 minutes.
- Add the asparagus, tomatoes, and parsley, increase the heat to medium-high, cover, and simmer for about 5 minutes until the asparagus is tender. Remove from the heat, ladle into bowls, garnish with parsley, and serve.
Plan ahead: Soak the almonds in 3 cups of water at room temperature for 8 to 12 hours. This lets the nuts germinate, enlivening them so they’re more nutritious (and less fattening).