- 1 Taza Espinaca
- ½ Libra Espárragos
- 1 Pequeño Patatas
- ½ Cebolla Amarilla
- 2 Cucharadas Polvo de Curry
- 1 Cucharada Aceite de oliva
- 1 Taza Low Sodium Chicken Broth
- 1 Taza Leche de coco
Preheat oven to 400 degrees.
Chop off the ends of the asparagus, cut in half, drizzle in oil, and toss on a baking pan with onions and potatoes. Roast for 25-30 minutes until tender. Let it cool.
Add your cooled vegetables and all remaining ingredients to your NutriBullet Colossal cup and blend for 30 seconds or until smooth.
Heat blended mixture over stove top until warm and serve.
- For a vegan/vegetarian option, substitute low sodium chicken stock for low sodium vegetable stock.