Asparagus soup with tempeh croutons – Vegan bodybuilding Series

Aaaah the inflexible diet of the bodybuilding competitor. I have to admit at the point of 2 months of dieting I’m ready to cry at some of the ingredients – spices or not – it’s tough.

This quick recipe came about as a way to combat my boredom with food and to help me be able to choke down pounds of asparagus every week without throwing it back up.

What this IS missing is fat content so if you are NOT bodybuilding or uber restricted, please add an avocado to this recipe.

Ingredients

1 clove garlic

2 cups asparagus

1 pinch cayenne

2.5 cups hot water (2.5 cups veggie broth if unrestricted)

3 oz tempeh – for croutons

Sriracha salt

Pepper

Method

Over medium heat in skillet with a teensy amount of coconut oil, fry up tempeh until it begins to harden – about 8-10 minutes.

Meanwhile add all other ingredients to your blender (ADD AVOCADO HERE IF YOU ARE UNRESTRICTED) and blend until smooth and creamy.

Serve in bowl, top with croutons, salt and cracked pepper. Again if you are unrestricted add some Daiya shavings as well.

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