INGREDIENTS
3
bunches Asparagus
1
head Cauliflower
2 cloves
Garlic
2
Leeks
1
Lemon, juice of
2 tbsp
Parsley, fresh
2 tsp
Rosemary, dried
5
Shallot, bulbs
2 tbsp
Soy creamer
6 cups
Vegetable broth, low sodium
1 tsp
Fennel seeds
2 tbsp
Nutritional yeast
1
Salt and pepper
1 tsp
Olive oil
1
Olive oil spray
1/4 cup
Hazelnuts, raw
2 cups
Water