This is one of my all time favorite spring soups. It's light, quick & easy to make. I haven't put in any measurements - I just wing the amounts based on how many servings I want to make.
- Vermicelli Noodles
- Broth (veggie)
- Asparagus (fresh, cut into 1 inch pieces)
- Peas (fresh or frozen - English Green)
- Water Chestnuts
- Thyme & Marjoram
Bring broth to a boil. Add noodles. When noodles are almost cooked add asparagus, peas, water chestnuts & herbs. Continue to cook until veggies are a beautiful vibrant green. Serve immediately.
Asparagus For Regeneration
This early spring vegetable is great for your in and outsides. It's extra delicious now, during spring, it's natural season. Asparagus is loaded with vitamin K a nutrient that supports bone health and cellular regeneration. It's also high in vitamin A a super anti oxidant that can help protect the skin from sun damage. Asparagus also contains Thiamine an essential B vitamin that helps to support proper brain and liver function (a healthy liver is essential for clear, vibrant skin). And it's also a good source potassium an electrolyte that supports water balance in your body.