We hope you enjoy this recipe for a cool and creamy summer soup compliments of Executive Chef Ken Blue of the Hippocrates kitchen!


5 C. Nut Cream (1/2 Almond – 1/2 Pine Nut)

1 Bunch Asparagus (no leaves)

4 Stalks Celery

3/4 T. Garlic Powder

1/4 Sweet Onion

1.5 T. Kelp Powder

1.5 T. Dried Thyme

1/2 T. Frontier Pizza Seasoning

1 oz Lemon Juice


  1. In a blender, combine lemon juice, spices, celery, onion and cream*.
  2. Blend for 20 seconds and set aside.
  3. Take 1/2 of asparagus and chop very fine by hand or in food processor.
  4. Take the other 1/2 of asparagus and slice thin or a bias.
  5. Combine asparagus with creamy broth and enjoy.

*Directions for Nut Cream

Soak almonds and pine nuts overnight. Rinse and discard water.

Blend 1 cup almonds with 1 cup water and squeeze through sprout/nut milk bag.

Blend 1 cup pine nuts with 1 cup water and squeeze through sprout/nut milk bag.

Continue this alternating process until you reach the 5 cups needed for the recipe.

-This is the basis for making what we call nut cream, which is good for any cream soup base or nut milk ice cream.


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