Recipe from Marlena Izdebska
Celery Asparagus Soup
90 / 100
This nutritious soup is a great source of fiber and folic acid from the asparagus and vitamins A, C and K from the celery.
Serve this soup with slices of whole grain bread for added fiber.
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- 1 Tbsp Ghee
- 1 Tbsp olive oil
- 1 stalk Celery
- 2 potatoes (peeled and diced)
- 3 inches Leeks (chopped)
- 10 ozs Asparagus (chopped)
- 22 ozs vegetable stock
- 4 Tbsps Coconut milk
Melt the ghee and olive oil in a large soup pot over low heat. Add the washed, peeled, and diced celery, potatoes, leeks, and asparagus. Sweat for 2 minutes, stirring occasionally.
Add vegetable stock and spices to the pot, bring to a boil and cook for about 15 minutes on low heat, until the potatoes are tender.
Stir in coconut milk. Blend with an immersion blender or in a regular blender until smooth.
Serve with soup toppings of choice, if desired.