Ingredients

• 1 Yellow Onion (chopped)
• 6 stalks Celery (chopped)
• 3 Garlic (cloves, minced)
• 4 cups Water
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 3 cups Asparagus (woody ends snapped off)
• 1/2 cup Hemp Seeds
• 4 cups Baby Spinach

Directions

1. Heat a large stock pot over medium heat. Add yellow onion and celery. Saute* for 5 minutes or until veggies are slightly softened. Add minced garlic and saute for another minute.
2. Add water, sea salt and black pepper 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 5 minutes or until bright green.
3. Add hemp seeds and baby spinach to your blender. Pour soup over top and puree. Ladle into bowls. Enjoy!

*No Oil Saute: Heat the pan over medium heat. Once a splash of water creates beads on the pan, the pan is at temperature and ready for a no-oil saute.  Add shallots and garlic along with a splash of water, vegetable broth or mushroom broth.

Tips

• Leftovers
  Store in an airtight container in the fridge for up to four days. Freeze in a freezer-safe container for up to three months.
• Serving Size
  One serving is approximately 2 cups.
• No Hemp Seeds
  Use cashews.
• 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.