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
  • 2 garlic cloves, minced
  • 1 tsp coconut oil
  • 1 lime, juice only
  • Toasted nuts and seeds, to garnish
INSTRUCTIONS
  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.
  5. Serve warm, topped with toasted nuts and seeds.

 

Recipe found at: http://detoxdiy.com/green-detox-soup-recipe

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