Four servings

2 tablespoons butter or avocado oil
1 onion, diced
4 cloves of garlic, minced
1 bundle of asparagus, cut into 1/2-inch pieces
4 red potatoes, peeled and diced
6 stalks of celery, diced

1/4 teaspoon Herbamare (add more if needed)
1/2 teaspoon dry thyme
Water or broth
Celtic sea salt and black pepper to taste
Crushed red pepper flakes to taste, optional  

- Melt butter in a soup pot over medium heat. Add onion and garlic, and sauté for 5 minutes.
- Add asparagus, potatoes, and celery and season with Herbamare and thyme, sauté for 5 minutes. 
- Cover with water and bring to a boil. Reduce to a simmer and cook for 15 minutes. 
- Carefully transfer to a blender and puree until smooth. Season with Celtic sea salt and pepper.
- Transfer to serving bowls and sprinkle with pepper flakes.