Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
1 pound asparagus
1 fennel bulb
4 stalks organic celery
2 handfuls of organic baby spinach
4 tablespoons parsley
2-4 cups organic chicken stock
olive oil for garnish
chia seeds for garnish
Trim asparagus tips. Cut asparagus in 3 to 4 inch pieces.
Trim celery tips. Save leafy greens to use also. Cut into 3 to 4 inch pieces.
Trim fennel bulb. Slice into pieces.
Heat broth in a pot. Add asparagus, fennel, celery salt, pepper.
Boil for around 5 minutes. The vegetables do not have to be completely cooked, as they can finish processing in blender.
You can decide for yourself how thick you want your soup to be. You don’t have to add all the liquid broth into blender at once.
Add in raw spinach and parsley. (Don’t cook these in the pot).
Process in cuisinart or with a immersion blender
Taste for seasoning. Add more salt, pepper as desired.
Squeeze lemon and lime as the last thing.
Add in juice from half the lemon and the whole lime. Taste to see if you want more.
If the soup isn’t hot enough, you can reheat in pot.
Serve hot. Garnish with chia seeds.