Springtime Green Detox Soup
Vegetarian: undefined
Vegan: undefined
MAKES: serving
Ingredients
1 tsp coconut oil
1 small onion, diced
3 garlic cloves, minced
1 bunch asparagus, chopped
1 fennel bulb, finely diced
4 celery stalks, chopped
3 cups vegetable stock
1 bunch fresh kale leaves, chopped
1 cup fresh spinach
1 cucumber, diced
Juice of 1 lime
Optional toppings – hemp seeds, sliced almonds, toasted pine nuts
Directions
In a soup pot heat coconut oil over low heat until melted.
Add onion, garlic, asparagus, fennel, and celery. Cook for about 5 minutes over low heat.
Add vegetable stock. Raise temperature and bring to boil.
Immediately lower heat to the lowest setting and simmer for 5 to 7 minutes.
Add kale and spinach. Stir to combine, then immediately remove from heat and transfer to a blender.
Add cucumber and lime juice. Process until smooth. Add additional vegetable stock to adjust the texture of the soup if necessary.
Serve warm.