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Healing Soup

If you don't have fresh vegetables on hand, frozen organic broccoli, asparagus and spinach will work just fine.  Typically, vegetables are frozen when they are in peak season, so they are really second best when fresh is not an option.

• 4 servings
• 30 minutes
• Easy

Ingredients

• 1 tbsp unrefined coconut oil
  1 tbsp unrefined coconut oil
• 2 cups diced yellow onion (approx. 1 medium)
  2 cups diced yellow onion (approx. 1 medium)
• 1 tbsp minced garlic (approx. 3 cloves)
  1 tbsp minced garlic (approx. 3 cloves)
• 1 cup chopped asparagus (approx. 1 bunch)
  1 cup chopped asparagus (approx. 1 bunch)
• 2 cups spinach leaves
  2 cups spinach leaves
• 3 cups chopped broccoli (approx. 1 large head)*
  3 cups chopped broccoli (approx. 1 large head)*
• ¼ tsp crushed red pepper flakes
  ¼ tsp crushed red pepper flakes
• 2 tsp sea salt
  2 tsp sea salt
• ½ tsp fresh cracked black pepper
  ½ tsp fresh cracked black pepper
• 6 cups homemade chicken stock
  6 cups homemade chicken stock

Instructions

1. In a large heavy-bottomed pot, over medium heat, warm coconut oil until glistening.
2. Add onion and sauté for 5 minutes, stirring frequently until soft.
3. Add garlic and sauté for 1 minute, stirring constantly; garlic will be fragrant.
4. Add asparagus, broccoli, red pepper, sea salt, black pepper and chicken stock.
5. Bring to a boil, cover and reduce to a simmer. Simmer for 20 minutes.
6. Turn burner off. Add spinach, stir and allow to cool for 5 minutes.
7. Puree the soup in a blender in small batches OR use a puree stick to blend.