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Creamy Asparagus & Garlic Soup

Updated: Nov 12, 2021


  • Food Processor OR Ninja Blender OR Nutribullet (This is needed in order to make the soup smooth and creamy)

  • Small stainless steel saucepan

  • Large stainless steel saucepan OR stockpot

  • Stone or glass cutting board

  • Stainless steel kitchen cutting knife

  • Slotted spoon or Strainer Utensil

  • Silicone spatula (Avoid plastic spatulas they contain toxins)

  • Water filter


  • 4 cups of filtered water

  • 1 bunch asparagus

  • 2 garlic bulbs

  • 1 red onion

  • 2 tbsp grass fed butter or ghee

  • 2 tbsp of Celtic sea salt or Himalayan pink salt

  • 1 tsp cayenne pepper

  • 1 cup of "non-dairy" milk that corresponds to the specific Phaze you are currently in. This recipe was made with one can of organic full fat coconut milk without guar gum.


  1. Rinse asparagus, garlic and onion in filtered water

  2. Using your cutting board, cut asparagus into one inch pieces. Peel garlic into many cloves and set aside. Peel onion and dice onion into small pieces and set aside

  3. In a small saucepan, place asparagus pieces and garlic cloves into the pan and cover with filtered water. Boil garlic and asparagus for about 20 minutes or until soft.

  4. In a larger saucepan OR stockpot, turn on medium heat and add the grass fed butter and diced onion. Sauté the butter and onions until the onions become soft and translucent.

  5. While sautéing the onion and butter: turn off the heat source with the smaller saucepan with asparagus and garlic. Use a slotted spoon to remove the boiled asparagus and garlic into the food processor. Blend the food processor on HIGH for at least 30 seconds to a minute until ALL of the garlic and asparagus are creamy and thick.

  6. Once the butter and onions are the right consistency:

    1. Add the remaining boiled water from boiling your asparagus and garlic in the smaller pot, to the bigger pot.

    2. Also add your "nondairy" milk choice (only the milk choices for the current Phaze you are in), into the big pot.

  7. Add in the puréed mixture from the food processor into the larger pot. This will be your soup pot.

  8. Add your salt, cayenne pepper.

  9. Simmer the soup for an additional 30 minutes.

  10. Serve and Enjoy!!


As with any soup on the PhazeMoldDiet this soup can be stored in glass containers with BPA-free lids. Make sure NOT to fill up containers too full when storing soups in the freezer as the soups will expand and could potentially break your containers. I usually leave a good 1/2 inch or more from the top available when filling my containers. (As always, do not use plastic containers or plastic freezer bags to store any food while on the PhazeMoldDiet because these leach toxins into your foods. Your liver is very toxic and needs as much help as it can get).

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Hey guys!! I'm Jennifer.  I was exposed to toxic mold 10 years ago and struggled my way through detox.  I created this site to help other mold sufferers follow a "mold detox diet" successfully.



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