Cream of Asparagus, Leek & Parsley Soup

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Cream of Asparagus, Leek & Parsley Soup

This is such a wonderful combination of ingredients. Although we are still at the very hot tail end of summer – and summers here are very long – I needed to imagine that autumn was on its way, as a few clouds have shown their faces, and we’ve already had some much-needed rain. Anyway, this soup took only minutes to prepare, and it’s a winner. I shall make this again, and again, and again, and I suspect that once you taste it, so you will also. Enjoy served with hot crusty bread.

INGREDIENTS

2 Tbsp (60 mL) extra virgin olive oil

300g asparagus tips (I use frozen)

1 large leek, roughly chopped

3 Tbsp flat leaf parsley

Himalayan salt (available in the US from here, and UK from here)

1 tsp veg stock granules or veg stock cube (available in the US from here, and UK from here)

1 cup vegan milk of your choice (I used my rich Happy Milk from my book, very easy to make – or I recommend Alpro in the UK)

¼ tsp turmeric (available in the US from here, and UK from here)

2 cups (500 mL) water

zest of 1 lime

METHOD

Heat your oil in a large saucepan, then fry your leek until it wilts and becomes a little transparent – be sure to stir, and don’t let it turn brown.
Next, stir in the asparagus (the frozen ones are usually partially cooked). Let the mixture heat up again, lower heat to minimum, then cover and allow to cook for a further minute or so, this will help the tips thaw.
Remove lid, stir the mixture, and add remaining ingredients except the parsley. Cover again, and cook for a further 20 minutes, but do not allow it to boil over.
Remove the lid, taste for salt, and add more if needed. Then drop in the parsley, and process in a food processor until you have a wonderfully rich creamy texture. Heat up again slowly, and serve.