• Add 2" of water to your pot and heat over medium-high. Bring to a low boil - use this to cook rutabagas.
• Wash, peel and cut rutabagas into approximately 1" cubes. Doesn't need to be pretty - you'll puree these after cooking them. Add these to your pot of slowly boiling water. Cook for about 10-15 minutes or until just soft. When finished, add the cooked rutabagas and 1 cup of the hot water from the pot to the food processor. Blend until smooth.

  Discard the extra water from the pot. This will be your soup pot.

  Add the pureed rutabaga mixture to the empty pot. Don't heat it.

While the rutabagas are cooking - prep + cook the asparagus and celery.

• Wash the asparagus, remove the stiff ends and chop the remaining stalk into 1" pieces for sauteing. SAVE THE TIPS! Set aside for a fun soup topping.
• Saute asparagus in the ghee with spices over medium heat for about 1 to 2 minutes. You may need to cover it for part of the time. Transfer the saute mixture to the food processor. Add the nutritional yeast and 8oz broth, puree until smooth. Add this to the soup pot and stir.
• Add the coconut milk, almond flour and 2 tbsp olive oil to the food processor, blend until smooth. Add this to the soup pot and stir until mixed together well.
• Wash and cut celery into 1/4" pieces. (Cut stems length-wise in half first, then slice). Saute in 2 tbsp olive oil over medium heat for 3 minutes, or so. Add to the soup pot and stir.

Roasting Pumpkin Seeds

• Preheat the oven to 250°F. On a baking sheet, place raw pumpkin seeds so they don't overlap. Bake for about 5-8 minutes or until you begin to smell them.

  Watch them closely as they can burn easily.

Chicken (optional extra protein add)

• Cook per preferred method. I like to use our George Foreman grill for a leaner outcome. Slice into think strips and serve as an optional soup "topper".