Vegan Lemon Asparagus Soup

Submitted by The Blender Girl

"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!"

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 44.37 ml of cold pressed extra virgin olive oil
• 2 large organic leeks (washed thoroughly and thinly sliced)
• 5 large organic red skinned potatoes (scrubbed and not peeled and rustically chopped.)
• 750 g organic asparagus (trimmed and chopped.)
• 1892.72 ml vegetable broth
• 4.92-9.85 ml celtic sea salt
• 2 lemons, juice of (to taste)
• nutmeg, to serve

directions

1. Sautee the leeks in oil until soft and translucent.
2. Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
3. Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
4. We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
5. Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
6. Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
7. 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.
8. Season with nutmeg and serve with an extra lemon wedge. YUM!