"Cream" of Asparagus & Celery Soup

This is a delicious spring soup with clean flavors that still manages to be hearty and satisfying. Best enjoyed al fresco with a glass of fabulous white wine.

Ingredients:

• 2 Tbsp Organic, Grass-Fed Ghee or Coconut Oil
• 2 Organic French Shallots, chopped
• 6 stalks Organic Celery, chopped
• 4 Organic Garlic Cloves, minced
• 2 tsp Organic Chives, minced
• Zest of 1 Organic Lemon, minced
• 4 cups Organic Vegetable Broth
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1 bunch Organic Asparagus (woody ends snapped off)
• 2 tsps Hemp Seeds
• 4 cups Baby Spinach

Directions:

1. Heat ghee or coconut oil in a large stock pot over medium heat. Add shallots and celery. Sauté for 5 minutes or until veggies are slightly softened. Add minced garlic and sauté for another minute.
2. Add broth, sea salt and black pepper to the stock pot. Cover and bring to a boil then reduce to a simmer. Remove lid and add asparagus. Cover and heat for another 5 minutes or until bright green.
3. Add hemp seeds, baby spinach, most of the chives and lemon zest (reserving enough for garnish) to your pot and puree soup right in the pot with a hand blender or transfer to a blender/food processor and puree.
4. Season to taste with salt and pepper, ladle into bowls and garnish with remaining lemon zest and chives. Enjoy!

Options:

• No Hemp Seeds: Use cashews or macadamia nuts instead
• Add Some Crunch: Set aside a few spears of asparagus, roast before serving and use as a garnish
• No Spinach: Use kale, Swiss chard or any other leafy green
• Make it Creamier: Swirl in a Tbsp of coconut cream to each bowl