asparagus, leek and pea soup
We love a green soup - always soothing, deeply nourishing and bursting with healthful nutrients. This is the one we turn to when spring produce starts to show up at the market. Feel free to use fresh peas if you see them, but frozen work just as well (and contrary to popular belief, are just as healthy!)
Asparagus, leek and pea soup
Serves 6
Ingredients
1 tablespoon coconut oil
2 leeks, white and light green parts only, roughly chopped (rinse well)
1 (16-ounce) bag frozen peas (or substitute fresh)
4 cups organic chicken bone broth (or substitute vegetable broth)
2 cups filtered water
2 bunches of asparagus, woody ends removed and chopped into 1-inch pieces
1/2 cup chopped fresh basil and/or mint, plus more to garnish
fine sea salt and freshly ground black pepper
Directions
Heat the oil in a large pot over medium heat. Add the leeks and sauté until softened, ~4-5 minutes.
Add the broth and water and bring to a boil. Then add the peas and asparagus, bring heat to low and cover to simmer 4 minutes longer.
Carefully transfer soup to a high-speed blender and add the basil and/or mint. Puree until smooth, adding water, if necessary, to reach desired consistency.
Return soup to pot and season with salt and pepper to taste. Enjoy immediately, garnished with additional herbs, or refrigerate for up to 4 days / freeze for up to 3 months.