Hi Angels! As requested by you, here is the recipe for our Asparagus, Leek and Potato soup!
Soup is such a wonderful way to pack yourself full of nutrients and you can always save some for the next day or even freeze it to have later down the track!!!
This soup is very simple to prepare and make. Easy for you to get going NOW and make it! I like to keep things simple sometimes with cooking and this is one of those times.
Hope you enjoy 🙂
STEP 1 – Gather your ingredients. For this I used 2L of “chicken” stock, a bunch of asparagus, 5 organic potatoes, 1 leek, soy cream, fresh chives, 6 cloves of garlic, Nuttlex, salt, pepper, chilli and garlic salt.
STEP 2 – Chop the white part of the leek and sauté using a TBS of Nuttlex. Add the 6 cloves of crushed garlic and stir until fragrant. Then add the chopped potatoes and asparagus and stir for a few minutes.
STEP 3 – Add the stock and bring to boil and then simmer for 20 – 30 minutes (or until the potatoes and asparagus is soft).
STEP 4 – Add some salt, pepper and chilli (to your liking) and perhaps some garlic salt if you wish. With a stick blender, blend all of the ingredients until smooth.
Ours was served with some rustic kalamata olive bread. Dollop some soy cream and sprinkle with some fresh chives to serve.
I hope you enjoy this quick, easy and nutritious soup!
Until next time eat well, smile and be kind to animals 🙂