ASPARAGUS SOUP
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
Serves: 2-4
INGREDIENTS:
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
1 lemon
1 lime
sea salt
pepper
olive oil for garnish
chia seeds for garnish
INSTRUCTIONS:
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Trim asparagus tips. Cut asparagus in 3 to 4 inch pieces.
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Trim celery tips. Save leafy greens to use also. Cut into 3 to 4 inch pieces.
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Trim fennel bulb. Slice into pieces.
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Heat broth in a pot. Add asparagus, fennel, celery salt, pepper.
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Boil for around 5 minutes. The vegetables do not have to be completely cooked, as they can finish processing in blender.
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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.
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Add in raw spinach and parsley. (Don’t cook these in the pot).
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Process in cuisinart or with a immersion blender
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Taste for seasoning. Add more salt, pepper as desired.
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Squeeze lemon and lime as the last thing.
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Add in juice from half the lemon and the whole lime. Taste to see if you want more.
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If the soup isn’t hot enough, you can reheat in pot.
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Serve hot. Garnish with chia seeds.