Asparagus is a spring vegetable highly nutritious and rich in fibre folate and vitamins A, C and K. Aids in digestion and is anti-inflammatory and a detoxifying agent through the urinary tract.

Celery burns up ama while building the digestive fire. It is also a strong diuretic. This vegetable is also good for lowering blood pressure. Aids in relieving lymphatic stagnation in the body and aids detoxification.

Spring Onions contain the compound Allicin are mildly pungent less so than other onions. Excellent for digestion and circulation.

1 tbsp Coconut Oil

1 Spring onion  (chopped white part)

6 stalks Celery (chopped)

750 mi Water

Sea Salt (to taste)

4 Black Peppercorns

1 tsp Coriander Seed

1 bunch Asparagus (Cut into small pieces woody ends snapped off)

2 tbsps Slivered Almonds (toasted)

4 Handfuls Baby Spinach

2 tbsps Chopped Fresh Parsley

1Lime (Juice for garnish)

Heat coconut oil in a large stock pot over medium heat. Add the spring onion and celery and black pepper corns and coriander. Sauté for at least 5 minutes or until veggies are slightly softened.

Add water, sea salt to the stock pot. Cover and bring to a boil then reduce to a simmer. Remove lid and set asparagus on top. Cover and let steam for 7 minutes or until bright green.

Add baby spinach and parsley to the soup and let it wilt for a couple of minutes. Transfer to your blender. Ladle into bowls. Garnish with toasted slivered almonds. And a squeeze of fresh lime. Enjoy!

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 leafy green.