Yes, I know this is my second asparagus recipe in a row! But, but, but I really love asparagus and I only eat it during when it’s really good (i.e., in the springtime). Asparagus has great antioxidant, anti-cancer and anti-inflammatory properties, so it’s great for preventing aging and illness. It also aids in detoxification, digestion, and regulating blood sugar. This soup is sweetly simple, both in preparation and in taste.
Serves 8
- 7 cups veggie broth, divided
- 1 large leek (white and light green parts chopped into half-moons then rinsed v. v. well because they’re dirty!)
- 2 medium potatoes (Yukon gold or sweet potatoes are both great in this recipe! Or, one of each. I never skin my potatoes if they’re organic and washed well.)
- 1 lb asparagus, stems snapped off and spears cut into pieces 2-3 cups coarsely chopped broccoli (florets and/or stems)
- handful chopped fresh chives or scallions, for garnish
- juice of 1 lemon salt and pepper to taste
- Heat 1/2 cup broth over medium-high heat, add leak and cook until tender, 5-6 minutes.
- Add the rest of the broth and the potatoes, bring to a boil.
- Add asparagus and broccoli, return to a boil.
- Reduce heat to medium-low and simmer about 20 minutes, until veggies are tender.
- Remove pot from heat and let it cool slightly, then transfer to a blender to puree until smooth. (You’ll need to do this in batches; 2 with a Vitamix.)
- Serve in bowls (duh), garnish with chives, squeeze of lemon, and salt and pepper to taste.
