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5 from 2 votes

Asparagus Soup Recipe, the Anti-Inflammatory Detox Soup

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2
Author: Angela Roberts

Ingredients

  • 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

Instructions

  • Trim asparagus tips. Cut asparagus in 3 to 4 inch pieces.
  • Trim celery tips. Save leafy greens to use also. Cut into 3 to 4 inch pieces.
  • Trim fennel bulb. Slice into pieces.
  • Heat broth in a pot. Add asparagus, fennel, celery salt, pepper.
  • Boil for around 5 minutes. The vegetables do not have to be completely cooked, as they can finish processing in vitamix.
  • 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.
  • Add in raw spinach and parsley. (Don't cook these in the pot).
  • Process in Vitamix.
  • Taste for seasoning. Add more salt, pepper as desired.
  • Squeeze lemon and lime as the last thing.
  • Add in juice from half the lemon and the whole lime. Taste to see if you want more.
  • If the soup isn't hot enough, you can reheat in pot.
  • Serve hot. Garnish with chia seeds.

Notes

This was two dinner sized servings. If serving cups, this could be 4 servings.