Instructions

1. Heat coconut oil in a large stock pot over medium heat. Add yellow onion and celery.
   
   
2. Sauté for 5 minutes or until veggies are slightly softened. Add minced garlic and saute for another minute.
   
   
3. 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.
   
   
4. Add hemp seeds and kale to your blender. Pour soup over top and puree. Ladle into bowls. Enjoy!

*Notes:

Add Some Crunch:

Set aside a few spears of asparagus, roast before serving and use as a garnish.

Serve with:

For a more filling soup, serve with a slice of gluten free bread and some freshly boiled eggs for extra protein.