Got Some Beets? Soup

1 large organic beets, cubed
1 bunch organic asparagus, 1-2 inch pieces
1 organic onion, chopped
2 organic carrots, chopped
2 organic celery stalks, chopped
1/4 cup organic flat leaf parsley, chopped
1 cup organic crimini mushrooms, sliced thick
1/4 cup ketchup
1 teaspoon chili paste (optional)
1 large pinch Light Grey Celtic Sea Salt
1 pinch Flower of the Ocean Sea Salt
1 large pinch organic freshly cracked pepper
1 cup organic nappa cabbage, chopped
1 tablespoon coconut oil
1 tablespoon red wine vinegar

In a large soup pan heat coconut oil on medium to high heat. Add onions, carrots, and celery and season with some light grey Celtic Sea Salt, allow to cook until onions become translucent. Stir in mushrooms, beets, ketchup, vinegar and chili paste and cover with lid for around 3 minutes. Fill pot with 4-5 cups filtered water or chicken stock. Add rest of Celtic Sea Salt, asparagus, and cabbage. Simmer for 15 minutes until beets are tender. Finish with pepper, parsley and Flower of the Ocean Sea Salt. Enjoy all week while the veggie flavors marinate with each other and become much richer over time!