In a medium pot, heat the coconut oil, then add onion, garlic, asparagus, fennel and celery stalks and cook on medium heat for about 5 minutes.
Add in the vegetable stock and simmer for another 5-10 minutes.
Add spinach and kale leaves and remove from heat.
Transfer to a blender, add lime juice and process until you get a nice creamy texture.
Serve warm, topped with toasted nuts.