Asparagus Soup

4 cups asparagus, rough chopped

1 cup shallot, chopped

1 tablespoon garlic, chopped

1 cup spinach, lightly packed

2 teaspoons sea salt

1 teaspoon lemon juice

2 cups water

2 tablespoons coconut oil

pinch black pepper

In a medium pot, add the coconut oil and shallots and cook on medium low heat, you don’t want to get too much color on the shallots. Sauté until translucent and add the chopped garlic and sauté for another 5 minutes. In the meantime, peel the fibrous half of the asparagus and roughly chop the whole asparagus. Add the asparagus to the shallots and garlic and add the two cups water. Bring it to a boil and let it simmer until the asparagus is fork tender, and color is still vibrant. Add the spinach and cook until wilted. Carefully puree in a blender until the soup is smooth. You may need to do this in batches if the blender is not big enough. Transfer back to the pot and season with salt and pepper.