2 bunches of Asparagus, remove and discard 2 inches off the bottoms (the fibrous part) chopped into 1-2 inch pieces (reserve some 'crowns' for garnish)
1 Onion, diced
3 Garlic cloves, chopped
2 c Leek, chopped and rinsed (about half of a big one)
2 c Cauliflower, roughly chopped
3 c Spinach (or one 5oz/142g box of baby spinach)
2 sheets of Kombu
2 sprigs of Thyme
1 tsp Extra Virgin Coconut Oil
6 c Water (or homemade vegetable stock)
Sea(weed) Salt to taste
Fresh Lemon Juice
Instructions
In a pot with the coconut oil and a splash of water, sauté the onion, leek and garlic until it all softens and becomes translucent.
Add the cauliflower, thyme, kelp and water/stock.
Bring to a simmer, season with sea(weed) salt and and continue to simmer until the cauliflower totally softens.
Turn the heat off and add the asparagus.
Remove but don't throw out the kombu and thyme sprigs.
In a blender, in batches, blend the soup with the raw spinach.
Once puréed, pour into a giant bowl to cool or back into the pot to reheat for dinner.
Put the thyme and kombu back in, so that they can continue to infuse their flavour/minerals.
Heat up the amount that you're going to consume, finish with a squeeze of lemon juice and garnish with the raw asparagus crowns (cut them in half, lengthwise).
The green depletes with time, acidity and heat so only heat up and add lemon juice to the amount you're going to eat, and freeze what you aren't going to consume within a few days.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/greens/green-asparagus-soup/