Spring Green Reset Soup

In a large skillet, heat about a teaspoon of olive oil over medium-low. Add the onion and season with salt and pepper. Let the onion cook, untouched, until it just begins to soften but not brown. Stir, and continue cooking until the onion is translucent and wilted, about 15 minutes. Remove to a bowl and set aside.

Add another teaspoon or so of olive oil to the same skillet and increase the heat to medium. Add the asparagus and season with salt and pepper. Sauté for about 6 to 8 minutes, until the asparagus is crisp-tender. Remove and add the asparagus to the bowl with the onion, and set aside.

Add a little more olive oil to the skillet, then add the broccoli. Season with salt and pepper. Cover, and let the broccoli cook untouched until it begins to brown. Stir, and continue cooking, covered, until the broccoli is crisp-tender, about 8 minutes total. Remove and add the broccoli to the bowl with the other veggies.

Add a little more olive oil to the skillet, then add the celery. Season with salt and pepper, and sauté for about 5 minutes, until the celery begins to soften.

Transfer all the cooked vegetables to a Vitamix or other blender. Add the chicken broth, coconut milk, and tarragon, and puree. Taste for salt and pepper. Serve warm garnished with minced tarragon leaves.