Lemon Asparagus RAW VEGAN Soup from Lissa' Holiday Menu Plan | CHEF AJ LIVE! with Lissa Maris

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Let's make the Lemon Asparagus RAW VEGAN soup from Lissa' Holiday Menu plan that is currently part of The Plant Based Bundle - http://bit.ly/PlantBasedBundle

This is a great cozy recipe to make for the holidays and you don't have to eat cold soup on a raw diet! Learn some tips and tricks from Lissa, who did her first 5 years raw in the cold climate in Canada. Lissa has followed a high variety low fat raw vegan diet for over 8 years. Cleared up cystic acne, lost 70 lbs, balanced her hormones and mood and most importantly, healed severe gut dysbiosis. With gut disease running in her family (IBS, colon cancer and crohns disease), she makes it a top priority to focus on high fiber variety and gut health.

Lemon Asparagus Soup - serves 2-4 depending on what else is served with this dish

For the Chunky part:

1 cup chopped asparagus
1 cup chopped green beans
1/4 cup chopped onion
+
1 tbsp lemon juice
1 clove of garlic, grated

Soup base:

1/4 cup hemp seeds
2 tbsp sesame seeds
1 pitted medjool date
1 tbsp miso paste
2 tbsp nutritional yeast (optional)
2 tbsp lemon juice
3 cloves of garlic
2 large rings of yellow onion
1/2 tsp onion powderr
1/4 tsp dried thyme
1/8 tsp chipotle powder
1/8 tsp red pepper flakes
1/8 tsp black pepper
2 cups water

Optional toppings:
Fresh thyme or rosemary
Lemon zest or slices
A sprinkle of hemp seeds
Microgreens of choice

Creation:

1. The night before, chop the asparagus, green beans and onion into bite-sized pieces. Place on a plate and in the freezer overnight
2. About 2 hours before, mix the lemon juice and garlic thoroughly with the frozen veggies. Put these on a solid dehydrator tray and leave in the dehydrator for about 90 minutes at 110F
3. When ready to eat, blend the soup base ingredients on high in a high-speed blender for about 2 minutes or until the soup is slightly warmed. Skim off any excess air bubble. Using a vacuum blender really helps lessen excess air in your soup
4. Take the veggies out of the dehydrator and add to a large bowl. Pour the soup base over the veggies and mix. Serve immediately with optional toppings and enjoy!

Find this recipe in the Holiday Menu plan that is part of The Plant Based Bundle! You can find the bundle here: http://bit.ly/PlantBasedBundle