LEEK AND ASPARAGUS SOUP
This delightful recipe combines the subtle sweetness of leeks with the fresh, earthy flavors of asparagus to create a velvety, elegant soup that’s perfect for any season. Whether you’re looking for a light starter or a satisfying main course, this soup is sure to please your taste buds and warm your soul. Not only is this Leek and Asparagus Soup delicious, but it also boasts an impressive array of nutritional benefits:
Leeks:
- Rich in Vitamins: Leeks are an excellent source of vitamins A, C, and K. Vitamin A is crucial for vision and immune function, vitamin C acts as an antioxidant, and vitamin K is essential for blood clotting and bone health.
- Fiber-Rich: Packed with dietary fiber, leeks help promote healthy digestion and keep you feeling full longer.
- Heart Health: Leeks contain compounds that support cardiovascular health by reducing blood pressure and cholesterol levels.
Asparagus:
- High in Antioxidants: Asparagus is loaded with antioxidants, including vitamins E and C, which help protect your cells from damage by free radicals.
- Anti-Inflammatory Properties: The anti-inflammatory nutrients in asparagus help reduce chronic inflammation, promoting overall health.
- Digestive Health: Asparagus is a great source of inulin, a prebiotic fiber that supports gut health by fostering the growth of beneficial bacteria.
Together, these powerhouse vegetables create a soup that’s not only flavorful but also a fantastic addition to a health-conscious diet.
Serve: 2
Time: 25 minutes
Difficulty: easy
INGREDIENTS
-1 leek, cut into slices
-100gr asparagus, hard stalk removed
-1 medium potato, chopped into cubes
-80ml plant-based milk
-400ml vegetable broth or water
-1 tbsp extra virgin olive oil
-a pinch of paprika
-salt and pepper to taste
-a handful of celery leaves for decoration
METHOD
1.Heat the olive oil on a casserole and add the leek and asparagus. Sautee for few minutes, until gold.
2.Add the potato, milk and broth and cook it for 20 minutes with the lid on. Once the vegetables are thoroughly cooked, remove the casserole from the hob.
3.Adjust of salt and pepper and blend it until smooth.
4.Serve with the chopped celery leaves and a pinch of paprika.
Any leftover can be stored in an airtight container in the fridge for up to 4 days.
