Spring Leek and Asparagus Soup
A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings.
Servings 4 people
Calories 146kcal
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 medium leeks tops removed
- 2 cloves garlic
- 4 cups vegetable broth
- 1 pound asparagus (save 3 stalks for optional garnish) ends removed, cut rest of stalks into 2 inch pieces
- salt and pepper to taste
- Optional Garnish: shaved asparagus, dollop of greek yogurt
- 1/2 bunch flat leaf parsley (leaves and stems)
- 1/2 bunch cilantro (leaves and stems)
Instructions
- Heat a large stock pot over medium heat on the stove. Add butter and olive oil.
- Slice leeks in half lengthwise and rinse under cold water to remove any dirt
- Add sliced leeks and garlic cloves to stock pot
- Lightly sauté until leeks are soft, about 5 minutes
- Add vegetable broth to pot and bring to a boil
- Once boiling, add cut asparagus and stir to combine
- Cook until asparagus is tender, about 6 minutes
- Add fresh parsley and cilantro and stir to combine.
- Remove from heat and ladle contents of stock pot into a high powered blender (may need to cook in batches)
- Puree until smooth, taste and season with salt and pepper and needed
- Garnish (optional) with shaved asparagus and dollop of greek yogurt
Notes
Nutritional Analysis (per 1 serving) -
146 total calories
8 grams total fat (2.8 gram saturated fat)
8.2 grams protein
12.2 gram carbohydrates (3.2 gram dietary fiber, 4.6 gram sugar)