Spring Detox: Asparagus, Spinach, and Quinoa Soup
INGREDIENTS
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2 tablespoons extra-virgin olive oil, plus more for garnish
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2 large yellow onions, chopped
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1 bunch asparagus tips
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1 teaspoon salt, divided
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2 tablespoons plus 3 cups water, divided
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1/4 cup quinoa
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1 bunch green chard (about 1 pound)
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14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
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4 cups vegetable broth, store-bought or homemade
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Big pinch of cayenne pepper
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1 tablespoon lemon juice, or more to taste
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