Every Spring and Fall, I do a deep detox and this soup is one of my absolute favorites on the menu! Featuring beautiful asparagus that pops up in spring, it will likely become your go-to cleansing soup as well. Our bodies are naturally built to detoxify but with the rapid increase in toxic burden, it seems we need a little support now and then. Detoxing (aka "cleansing") is a confusing term because it can be interpreted in very different ways. Relax and allow this delicious soup to help support your cleansing needs this Spring. Come Fall, we will change up the ingredients a bit to reflect the season...so stay tuned!
In the meantime, Enjoy!
Seasonal Detox Asparagus Soup
1/2 Tbsp refined coconut oil*
1 small onion, rinsed well and chopped
1 bunch asparagus (about 2 cups), tough ends snapped off and chopped
1 celery rib, chopped
2 garlic cloves, minced
1 cup frozen peas
1 tsp fennel seed
Himalayan salt and freshly ground pepper to taste
Grated beets and sliced beet greens for garnish
Fresh lemon for finishing
1) Heat the vegetable broth in a large soup pot. Add the onion and asparagus, and saute about 3 minutes, adding garlic about halfway through (because it burns easily).
2) Add the vegetable stock and bring to a boil. Turn heat to low and simmer for about 5-10 minutes or until vegetables are cooked through. Remove from heat.
3) When cool enough, add to blender and season with salt and pepper.
4) Return to pan, if desired to reheat, or serve immediately, Garnish with grated beets mixed with chopped beet greens topped with a splash of fresh lemon and another dash of salt.
*You can use either refined or unrefined coconut oil, it's a matter of taste. Refined coconut oil has been lightly processed to remove the coconut flavor, so may be a better choice when coconut flavor does not compliment the flavors in the recipe.