VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP
Yummy and hearty vegan soup from www.vanesscipes.com. I like to double it and freeze it in little week-size batches.
Provided by Space Cake Cook
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot.
- Add the leeks and cook until wilted.
- Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
- Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
- (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).
Nutrition Facts : Calories 365.4, Fat 4.4, SaturatedFat 0.7, Sodium 155, Carbohydrate 69.9, Fiber 17.6, Sugar 5, Protein 18
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