Eat

Spring Green Cleansing Soup

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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 

INGREDIENTS

  • 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

TO MAKE

  1. 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.

  2. Add the vegetable stock, bring to boil and simmer over low heat for 5-7 minutes.

  3. Add the kale leaves and spinach, and remove from the heat.

  4. Transfer into the blender, add lime juice and process to obtain a smooth cream. Add more vegetable stock to adjust the texture.