4 cloves garlic
1 T coconut oil
I bunch asparagus
1 bunch fresh spinach
1 large celery stalk
1 T balsamic vinegar (I used gold quality)
1/2 cup coconut milk
5-6 cups water
Soup Pot: sauté chopped shallots, garlic, celery, and asparagus tops in coconut oil, add balsamic vinegar.
Discard Pot: in separate pot add all vegetable discard items, celery tops, shallot and garlic skins and bottom half of asparagus stalks. Add salt and pepper and cover with water. Cook until all vegetables are soft.
Soup Pot: Pour broth through strainer and add spinach and milk, Puree and serve. The balsamic vinegar adds a beefy flavor to this soup.
Recipe courtesy of From Garden to Soup Bowl
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