Asparagus String Bean Spinach Soup

This green soup is not only Whole30 and Paleo approved, but it is also immunity boosting and full of flavor and fiber.

INGREDIENTS

• 1 bunch of asparagus

• Approximately 2 cups of string beans

• 3 to 4 cloves of garlic (I like more garlic)

• 1 large shallot

• 2 large handfuls of spinach

• 1 tbsp olive oil

• Salt

• Pepper

• 1 container bone broth (switch to vegetable broth for Vegan/Vegetarian)

• 1 tbsp of Miyokos Vegan Butter (or olive oil or regular butter works)

STEPS

1. Sauté olive oil in a large pot.

2. Chop asparagus into 1 inch pieces and sauté in olive oil. Remove a few asparagus tips once softened and set aside for garnishing.

3. Add a little salt and pepper.

4. Add the shallots and cook for 5-10 mins until softened but still bright.

5. Add garlic and sauté two more minutes, until lightly browned.

6. Add your spinach and stir. Add more salt and pepper.

7. Add the Vegan butter at this time and sauté to melt.

8. Pour the broth on top and bring to a boil.

9. Turn off your stove top and scoop the soup mixture into a high powered blender (I used the Vitamix) in small batches. Blend until all soup is pureed. You can blend it as thick or thin as you like it. If you like a thinner soup add more broth.

10. Pour into bowls to serve. Top with the asparagus tips you set aside and I added spicy pumpkin seeds on top.

11. Add more salt and pepper if you like. Enjoy!