Asparagus and Leek Soup Recipe
In the mood for light, tasty soup? This will do the trick.
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Doesn’t take long to put together.
Recipe:
Asparagus and Leek Soup
Ingredients
- 1 Tbsp + 3 1/2 cups Vegetable Stock (I use Massels)
- 2 cloves/tsps Minced Garlic
- 1 1/2 Cups chopped Onions
- 3 cups chopped Leeks both white and green parts
- 1 cup chopped Celery
- 1 bunch Asparagus (trim the ends that tend to be tough and cut rest into 3cm pieces
- Salt & Pepper to taste
Instructions
- Heat 1 Tbsp of Vegetable stock in a large Pot over a medium heat (You can use Oil instead but I’m making this recipe Oil Free);
- Add the onion, garlic and leeks and saute for 2-3 mins. Add the celery and asparagus, and cook for 3-4 minutes, stirring constantly so it doesn’t stick to the pot. Add a little more stock in if you need to.
- Add in the rest of the Vegetable stock and bring the mix to a boil, then immediately reduce the heat, cover and allow to simmer for about 25-30 minutes. Give it a stir every once in a while.
- Let the soup cool some and then either use a hand stick blender or a full blender and blend in batches till you get the consistency you prefer. I don’t like mine too smooth so I only blend about half of it.
- Add the blended soup back to the pot and bring back to a simmer. Then you’re ready to serve.
- You can season in the pot but I actually prefer to season with Salt & Pepper as I serve it up as the seasoning is more noticeable and brings out the flavours. So I leave that up to you.
