VEGAN LEMON ASPARAGUS SOUP
I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn't have that extra pop. The lemon juice turned this soup from "so-so" to sublime. Don't be afraid to make this soup really, really lemony. "She is a friendly tart". You won't be sorry. YUMMO!
Provided by The Blender Girl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sautee the leeks in oil until soft and translucent.
- Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
- Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
- We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
- Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
- Season with Celtic sea salt, and then pour in the fresh lemon juice gradually - tasting periodically until you achieve your perfect blend.
- The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
- Season with nutmeg and serve with an extra lemon wedge. YUM!
Nutrition Facts : Calories 518.9, Fat 11.1, SaturatedFat 1.7, Sodium 644.6, Carbohydrate 96.6, Fiber 14.8, Sugar 8.3, Protein 14.6
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