Asparagus Quinoa Soup

2 cloves of garlic, minced
3 - 5 stalks of celery, chopped
1 small bunch of asparagus, chopped
1 tsp ground sage
1 tbsp of Herbes to Provence (or mixture of marjoram, rosemary, thyme, oregano)
1 tbsp gluten free tamari (or soy sauce - not gluten free)
4 cups of soup stock
1 tbsp quinoa, dry
1/2 an avocado
juice of 1 lemon
1 large handful of spinach, 1/2 cup to 1 cup
2 tbsp hemp hearts (optional)

In a large pot on medium heat, saute garlic and celery in shallow water until garlic is aromatic, about 3 - 5 minutes.

Add asparagus and spices, and saute another 3 - 5 minutes, stirring.

Bring heat to high and add soup stock, quinoa, and tamari.
Bring to a boil, cover, then reduce heat. Simmer for 15- 20 minutes, until asparagus is tender.

Uncover and remove from heat, adding avocado, lemon juice, spinach, and hemp hearts.

Use a hand blender or transfer to a food processor and blend until smooth.

Enjoy!

Serving Size: Makes 6 - 8 bowls of soup.

Number of Servings: 6

Recipe submitted by SparkPeople user CORABAIN.