Simple Spring Asparagus Soup

This soup is bright, flavorful and simple. A perfect accompaniment to any spring menu or delicious on its own. Asparagus and spinach are fiber-rich, liver-supportive and high in quercetin which calms spring allergies. The addition of cilantro adds taste along with a powerful heavy metal detoxifying stealth agent. I like to serve this with my Cumin-Roasted Chickpea Salad with Tahini Lemon Dressing. A drizzle of the dressing in this soup is magical.

Makes: 4 servings

Ingredients

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tsp extra virgin olive oil

• 1 bunch asparagus, chipped, woody ends cut off

• 4 cups mineral or bone broth, preferably homemade

• 6 cups baby spinach

• 1 cup cilantro, chopped including stems

• Juice from one lemon

• 1 teaspoon sea salt

Instructions

1. Heat oil in a heavy pot. Add onion and sauté until translucent. Add garlic and cook for one more minute.

2. Add asparagus and cook until tender, about 5 minutes

3. Add broth, spinach and cilantro. Bring to a boil and turn to low. Cook for 5 minutes.

4. Puree with an immersion blender adding warm water if too thick. Alternately, pour soup in batches into blender to puree taking care with hot soup!

5. Add lemon juice and sea salt and serve. Can be served cold for a refreshing summer soup.