Creamy Celery
& Asparagus Soup
Ingredients:
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 6 stalks celery, chopped
- 3 garlic cloves, minced
- 4 cups water
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 14 ounces asparagus (woody ends snapped off)
- ½ cup hemp seeds
- 4 cups kale leaves
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- Heat coconut oil in a large stock pot over medium heat. Add yellow onion and celery.
- Sauté 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 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.
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