Leek, Asparagus and Herb Soup
1 Tablespoon Olive Oil
2 Leeks, trimmed, washed and finely chopped
2 Cloves Garlic, minced
1/2 Pound New Potatoes, scrubbed and diced
2 Cups Vegetable Broth
1 Pound Asparagus, trimmed and cut into 1/2 inch pieces
2/3 Cup Sugar Snap Peas, stemmed and cut into 1/2 pieces
3 Tablespoons fresh Chives, chopped
2 Tablespoons and 2 Teaspoons fresh Parsley, chopped
1 Tablespoon fresh Dill, chopped
2 Cups Unsweetened Coconut Milk
1 Lemon, juiced
1/4 Teaspoon Salt
Fresh Ground Pepper to taste
1/3 Cup Plain Coconut Yogurt, for garnish
1. Heat oil in large saucepan over medium heat. Add leeks, stirring often, until softened. Add garlic and cook for 1 minute.
2. Add potatoes and broth. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 10 minutes.
3. Stir in the asparagus and peas, simmer, covered, until tender, about 4 minutes. Remove from heat, stir in chives, 2 Tablespoons parsley and dill. Using an immersion blender, blend till smooth. If you do not have an immersion blender, then a regular blender will work. You may need to blend in several batches,
4. Return soup to the pan and add milk. Simmer while stirring over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish with yogurt and remaining parsley.
Goes well with quinoa and black beans.
Soundtrack Leon Bridges - Coming Home