Broccoli Asparagus Soup
(Total Vegetarian)


1 gallon distilled water
1 very large sweet onion chopped
2 carrots chopped
1/2 package of fresh thyme and rosemary
2 bunches of broccoli topped, save stems (stems must be peeled and chopped)
3 pounds of asparagus cut in half save top half for later
3 tablespoon of sea salt or to taste
1/4 C nutritional yeast flakes
Wundra or other Thickener


Put all ingredients together except top half of asparagus and some bunches of broccoli tops, Cook until tender and let cool for 30 minutes. Next take semi-cooled soup and blend it until it is all creamy (no lumps). Add thickener until you have the consistency you like. Finally take the top of asparagus cut them into inch pieces and cut up the bunch of broccoli tops. Add to the creamy soup mixture and cook until the broccoli is half done. Your soup is now ready to serve.