Ingredients
The following ingredients have 2 Servings
- 1 pound asparagus
- 1 fennel bulb
- 4 stalks organic celery
- 2 handfuls of organic baby spinach
- 4 tablespoons parsley
- 2-4 cups organic bone broth (I used homemade chicken stock)
- 1 lemon
- 1 lime
- sea salt
- pepper
- olive oil for garnish
- chia seeds for garnish
Instruction
- 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 vitamix.
- You can decide for yourself how thick you want your soup to be. You don't have to add all the liquid broth into vitamix at once.
- Add in raw spinach and parsley. (Don't cook these in the pot).
- Process in Vitamix.
- 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.
