1 tbsp unrefined coconut oil
2 cups diced yellow onion (approx 1 medium)
1 tbsp minced garlic (approx 3 cloves)
1 cup chopped asparagus (approx 1 bunch)
2 cups spinach leaves
3 cups chopped broccoli (approx 1 large head) *
¼ tsp crushed red pepper flakes
2 tsp sea salt
½ tsp fresh cracked black pepper
6 cups homemade chicken stock
In a large heavy-bottomed pot over medium heat, warm coconut oil until glistening. Add onion and saute for 5 minutes, stirring frequently; onions will have softened. Add garlic and saute for 1 minute, stirring constantly; garlic will be fragrant. Add asparagus, broccoli, red pepper, sea salt, black pepper and chicken stock. Bring to a boil, cover and reduce to a simmer. Simmer for 20 minutes. Turn burner off. Add spinach, stir and allow to cool for 5 minutes. Puree the soup in a blender in small batches OR use a puree stick to blend.
* Both the florets and the stalk of the broccoli may be used. Simply cut off the bottom 1″ of the stock and peel the outer layer with a vegetable peeler. Chop and add to the soup with the florets.