Asparagus Soup Recipe, the Anti-Inflammatory Detox Soup
Prep time
Cook time
Total time
Serves: 2
  • 1 pound asparagus
  • 1 fennel bulb
  • 4 stalks organic celery
  • 2 handfuls of organic baby spinach
  • 4 tablespoons parsley
  • 2-4 cups organic bone broth (I used homemade chicken stock)
  • 1 lemon
  • 1 lime
  • sea salt
  • pepper
  • olive oil for garnish
  • chia seeds for garnish
  1. Trim asparagus tips. Cut asparagus in 3 to 4 inch pieces.
  2. Trim celery tips. Save leafy greens to use also. Cut into 3 to 4 inch pieces.
  3. Trim fennel bulb. Slice into pieces.
  4. Heat broth in a pot. Add asparagus, fennel, celery salt, pepper.
  5. Boil for around 5 minutes. The vegetables do not have to be completely cooked, as they can finish processing in vitamix.
  6. You can decide for yourself how thick you want your soup to be. You don't have to add all the liquid broth into vitamix at once.
  7. Add in raw spinach and parsley. (Don't cook these in the pot).
  8. Process in Vitamix.
  9. Taste for seasoning. Add more salt, pepper as desired.
  10. Squeeze lemon and lime as the last thing.
  11. Add in juice from half the lemon and the whole lime. Taste to see if you want more.
  12. If the soup isn't hot enough, you can reheat in pot.
  13. Serve hot. Garnish with chia seeds.
This was two dinner sized servings. If serving cups, this could be 4 servings.
Recipe by Spinach Tiger at