Asparagus-Celery SoupLisa Turner | Delicious Living
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Serves: 6 people
- Calories per serving: 103
This creamy, beautiful soup is packed with asparagus—rich in glutathione, an antioxidant that helps the liver eliminate harmful toxins—and celery, a gentle diuretic that reduces water retention. Potatoes add potassium and a velvety texture without cream.
Gluten Free, Vegan
- Melt coconut oil in a large pot over medium heat and cook leek and celery until tender, 2–3 minutes. Stir in garlic and cook for 1 minute longer. Add potato and 3 cups broth, bring to a boil, reduce heat to medium, cover, and cook for 10 minutes, or until potato pieces are tender. Add asparagus and cook for 3–4 minutes more, until tender. Stir in pepper and nutmeg.
- Transfer soup to a food processor, add basil, and purée (in batches if necessary), adding remaining 1–2 cups broth as needed to adjust consistency. Season to taste with sea salt and pepper. (For a very smooth consistency, strain soup through a fine sieve.) Serve hot, sprinkled with chives, if using.
PER SERVING: 103 cal, 4g fat (0g mono, 0g poly, 4g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 68mg sodium.