Asparagus and fennel soup

1 bunch asparagus
2 fennel bulbs
4 stalks celery
1 yellow onion
3 cloves garlic
2 yukon potatoes
½ cup white grape juice (optional)
1 T marjoram
1 T Italian seasoning
4 cups veggie stock

Chop the onions and place in a  soup pot on medium heat. If they start to stick add water. As onion is cooking cut up celery and then add to pot and stir. Chop up fennel, potato add and stir. Add the grape juice and veggie stock or water. Bring to a boil and then reduce heat and cook until potatoes are soft, about 15 minutes. Add asparagus and Italian seasoning and then turn off heat. Let sit for 10 minutes and blend if you want.

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