Roasted Capsicum & Mozzarella Wraps

TVP Lettuce Wraps

Cucumber-Avocado Sushi

Cream of Asparagus

Serves 5

3 bunches of asparagus
1 small red onion
6 cloves of garlic
2 tbs oil, for sautéing
1-2 tbs Badia Complete Seasoning
4 cups of water
1 tsp sea salt
1 tsp garlic salt
3-4 tbs fat free sour cream

1. Coarsely chop onion and sauté in heated pan with 2 tbs olive oil until soft.
2. Rinse asparagus, trim the ends and chop into 2 inch pieces. Add to onions and sauté until fragrant.
3. Add 4 cups of water and bring to a boil, then lower to simmer.
4. Add salts and seasoning and simmer until asparagus is tender. About 20-25 minutes.
5. Remove from heat and cool.
6. Transfer to blender in batches and blend until smooth.
7. Transfer blended soup to a clean pot and heat, but do not bring to a boil. Add sour cream and stir until blended. Remove from heat when soup is thoroughly heated.