Asparagus and Leek Creamy Soup

We all agree that soups are amazing. They are a quick, hot meal that offers incredible health benefits. You can make a soup out of almost anything.The healthiest soup options include fresh, season vegetables and minimum of salt and artificial enhancers. Soups are great in dieting and weight loss journeys. By eating a bowl of soup you are getting that liquid you need to fight liquid retention, you are cleaning your intestines and getting that 5-veggies-a-day you should never skimp on. Soup is by definition a playground for experimentation. Cauliflower and red pepper soup? Sure! Or maybe spicy black bean creamy soup? Why not? Playing around with ingredients is what makes soup making so fun.

Cream veggie soups are brilliant, I’ll admit to that. We love a Blue Cheese broccoli cream soup as much as the next person, but how about switching it up?

When is the last time you had Asparagus? I know, right?

It is one of the most overlooked green veggies out there and that’s a pity. Asparagus is simply packed with antioxidants, vitamins and minerals. It is a great source of that fiber that will keep your intestinal flora clean and plus, it tastes delicious and unique.

Speaking of unpopular vegetables, how about them leeks? Most people avoid them because they find them highly intimidating. We don’t. Leeks belong to the same family as onions and garlic and contain the same beneficial compounds. Leeks help fight type 2 diabetes, obesity and obesity related ailments, and most surprisingly, rheumatoid arthritis and intestinal illnesses. How do you like them now?

This recipe for creamy asparagus and leek soup is guaranteed to make you love those greens. And what do you know? It only takes 30’ to make!

You will need:

  • 2 bunches of asparagus, or around ½ kilo
  • 2 leeks
  • 4 garlic cloves
  • 2 tbs of coconut oil
  • 1 can of full-fat coconut milk. ( almond milk works as well)
  • 2 cups vegetable broth
  • 2 tbs pepper

Start by mincing the asparagus, leek and garlic.

In a large soup pan, heat the olive oil and sautee the vegetables for about 20 minutes or until the vegetables are tender and moist.

Bring out your fabulous blender and add the veggies, hot vegetable broth and the coconut milk. Blend for 5 minutes until creamy.

Season to your tasting.

White looks good on green, so when serving, drizzle the remaining coconut milk.

The best part about this recipe is that you can make your children eat leek and asparagus without having to see them make faces at the odd looking vegetables.

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