LCD – All Recipes, Soup
450 grams (15 ounces) spinach washed and chopped
450 grams (15 ounces) celery chopped
16–2 0 fresh asparagus spears cut into 2.5 centimetre (1 inch) pieces
4 cups Vegetable Stock (page 97)
1 tablespoon cold-pressed virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon dried basil
1/2 teaspoon sea salt
450 grams (15 ounces) noodles (or gluten free pasta)
(DF, NF, V, GF*)
Place the vegetables in a medium-sized saucepan with the stock.
Bring to a boil and add all remaining ingredients, except for the noodles.
Lower heat and cook for 10 minutes.
Cool and puree half of this mixture in a blender and then return to the saucepan.
Add the noodles and cook for an additional 7 minutes.