WIth the seasonal transition, I have been craving lighter, fresh, and mainly raw foods during the day. When the temperature drops a bit, as it has this week, I crave something a bit warmer. This soup is the perfect solution. Rich in vitamins, minerals and highly alkalizing.
SPRING GREEN CLEANSING SOUP RECIPE
1 bunch fresh asparagus, roughly chopped
1 small onion, finely diced
1 bunch fresh kale leaves, roughly chopped
1 fennel bulb, finely diced
1 cup fresh spinach
2 celery stalks, roughly chopped
1&1/2 cup low-sodium vegetable stock—I like to make my own
2 garlic cloves, minced
1 tsp coconut oil
1 lime, juice only
Heat the coconut oil in a soup pot, add the onion, garlic, asparagus, fennel and celery stalks and cook for 5 minutes over low heat.
Add the vegetable stock, bring to boil and simmer over low heat for 5-7 minutes.
Add the kale leaves and spinach, and remove from the heat.
Transfer into the blender, add lime juice and process to obtain a smooth cream. Add more vegetable stock to adjust the texture.