In my house, we affectionately refer to this soup as Green Soup. There have been many variations over the years, but this one tastes especially delicious, so I thought I would share. This soup can be consumed by itself or as a side dish to a meal. If you need a “detox”, try making a double batch and then drinking ONLY it (and water) for two days.
1 large yellow onion, diced
3 stalks celery, chopped
4 asparagus spears, tough ends removed, chopped
1 small zucchini, chopped
4 c. packed fresh arugula
2 c. bone broth
1-2 c. water
1 T. dried basil
1 tsp. dried thyme
1/2 tsp. rosemary
1/2 tsp. oregano
sea salt to taste
2 T extra virgin coconut oil
2 T extra virgin olive oil
Place a medium saucepan over medium heat. Add coconut oil, once melted, add onion with a pinch of sea salt. A pinch equals about 1/8 tsp. Stir. Saute onion stirring occasionally until translucent. Add celery with a pinch of salt. Stir. Cook for a few minutes then add asparagus and zucchini with a pinch of sea salt and the herbs. Add broth and enough water to skim the top of the vegetables. Cover with a lid. Bring to boil and then reduce heat to simmer. Simmer for 10-20 minutes until vegetables are soft. Add arugula with a pinch of sea salt. Replace lid and turn off heat, leave the pan on the hot burner.
Once soup has cooled a bit, place in blender and whir on high speed until very smooth, drizzle in olive oil with the motor on low speed. Taste. Add more sea salt to taste. Pour back into the same pot to reheat. I like to keep the pan in the fridge and reheat in the same pan all week.
Real Food, Real Health 