This lightly creamy, plant-rich and dairy-free soup has a vibrant springy color and a bright flavor to match. It's also naturally infused with a wide array of micronutrients.
Author: Wai Leng
Recipe type: Soup
Cuisine: American
Serves: 5 servings
Ingredients
2 teaspoons olive oil
1 pound leeks, sliced (white and light green parts only) and rinsed
1 small or medium russet potato, peeled and cut into 1-inch pieces
¼ teaspoon salt, plus additional to taste
⅛ teaspoon black pepper, plus additional to taste
2 cups low-sodium vegetable stock
1 cup water
1 pound asparagus, peeled and cut into 1-inch pieces
½ cup chopped fresh parsley
1 cup unsweetened milk alternative
Instructions
Heat the oil in a soup pot over medium heat. Add the leeks and sauté for 3 minutes, or until soft.
Add the potatoes and season with the ¼ teaspoon salt and ⅛ teaspoon pepper. Sauté for 3 minutes.
Add the vegetable stock and water, and bring the soup to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 10 to 15 minutes.
Add the asparagus and parsley, and continue to cook uncovered until the asparagus softens, about 10 minutes. Let the soup cool for 10 minutes.
Put the milk alternative and soup in your blender and carefully blend until smooth. If quite hot, remove the center piece from the blender lid and cover it with a kitchen towel as you blend to allow steam (but not food) to escape.
Return the soup to your pot and simmer it for about 5 minutes.
Season the soup with additional salt and/or pepper, to taste.
Notes
Option: Squeeze a little fresh lemon juice into the soup for a brighter, more summery flavor.