Cream of Celery & Asparagus Soup
Cream of Celery & Asparagus Soup
10 ingredients · 25 minutes · 2 servings
Ingredients:
- 1 tbsp Coconut Oil
- 1/2 Yellow Onion (chopped)
- 3 stalks Celery (chopped)
- 1 1/2 Garlic (cloves, minced)
- 2 cups Water
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 1/2 cups Asparagus (woody ends snapped off)
- 1/4 cup Hemp Seeds
- 2 cups Baby Spinach
Directions:
- Heat coconut oil in a large stock pot over medium heat. Add yellow onion and celery. Saute for 5 minutes or until veggies are slightly softened. Add minced garlic and saute for another minute.
- Add water, sea salt and black pepper to the stock pot. Cover and bring to a boil then reduce to a simmer. Remove lid and set asparagus on top. Cover and let steam for 5 minutes or until bright green.
- Add hemp seeds and baby spinach to your blender. Pour soup over top and puree. Ladle into bowls. Enjoy!
Notes:
- Leftovers - Store in an airtight container in the fridge for up to four days. Freeze in a freezer-safe container for up to three months.
- Serving Size - One serving is approximately 2 cups.
- No Hemp Seeds - Use cashews.
- Add Some Crunch - Set aside a few spears of asparagus, roast before serving and use as a garnish.
- No Spinach- Use kale, swiss chard or any leafy green.
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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