Not only is this soup incredibly good, it’s also a great cure for bloating! Asparagus and celery are both great for eliminating excess water, and toxins from you liver.

I like to double the recipe and freeze half for a rainy day when I don’t feel like chopping!

Print Recipe

Asparagus-Celery Soup

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients

• 2 tbsp coconut oil

• 1 leek, thinly sliced (only the white and light green parts)

• 2 stalks celery (chopped)

• 2 medium garlic cloves (mined)

• 1 small white-skinned, unpeeled, chopped potato

• 4-5 cups chicken broth

• 1 lbs asparagus (chopped into 1 inch pieces)

• 1/4 cup fresh basil leaves

• salt and pepper to taste

Instructions

• Melt coconut oil in a large pan cook leek and celery until tender (2-3 minutes).

• Stir in garlic, cook for 1 minute.

• Add potato, and 3 cup of broth. Bring to a boil, cover, reduce heat to medium fro 10 minutes.

• Add asparagus, and cook for 3-5 minutes.

• Add salt and pepper to taste.

• Transfer to a food processor (I like the Vitamix), add the basil, and puree.

  Do it in batches, adding the remaining broth to desired consistency, and salt and pepper to taste.