Cream of Asparagus and Peas Soup (Vegan)

This soup has a delicious flavor and it is relatively easy to make. With some crusty whole grain bread, a light salad and, if you want to, a simple dessert, if makes the centerpiece of a wonderful, hearty meal that just hits the right spot in cold, winter day. Enjoy!

2 cups asparagus

1 1/2 cups peas

3 cups milk (rice or soy, unflavored)

2 large carrots

4 potatoes

1 celery stalk

1 cup pasta (rigatoni or penne)

1/2 sweet red pepper, seeded and chopped

1/2 sweet green pepper, seeded and chopped

1 1/2 Tbsp, sweet paprika powder

Salt to taste

1 Tbsp, chicken style seasoning

1 tsp. onion powder

1/2 tsp. garlic powder

Water

Cook your asparagus and your peas till tender. Reserve the water. Let them cool and process them in a blender together with the peppers and the celery, using the reserved water till smooth. Wash and peel your vegetables. Pour into a pot. Cut your potatoes in chunks and slice your carrots. Add to the pot with the rest of the ingredients, except the pasta. Cook till the potatoes and the carrots are tender. During the last 15 minutes, add the pasta and continue cooking till the veggies are ready and the pasta is the way you like it.

Serve and enjoy!

Real Hope. . .