From The Be Well Kitchen:
Asparagus Vidalia Soup Recipe

Here’s an easy and flavorful Cleanse-friendly soup recipe.

Ingredients (Serves 4)

  • 1 Tbsp. extra-virgin olive oil
  • 1/2 lb. asparagus, cut into 2 inch pieces and ends trimmed
  • 1 medium Vidalia onion, thinly sliced
  • 1 1/2 cups water
  • 1/2 lb. fresh baby spinach
  • 1 scallion, thinly sliced
  • 1 cucumber, peeled and diced
  • 1 ripe avocado, pitted, peeled and diced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. slivered almonds


1.    Heat olive oil in a large skillet over medium heat. Add asparagus and Vidalia onions. Cook for 4-5 minutes, stirring often, then remove from heat.

2.    Puree asparagus and Vidalia onion mixture in a blender with ½ cup water until smooth.

3.    Add spinach, scallions, cucumbers and the remaining cup of water. Blend until smooth. Add avocado, cilantro, lemon juice, sea salt and pepper; puree until smooth.

4.    Transfer soup to four serving bowls; garnish with slivered almonds and serve.

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