Vanessa's Lake - Asparagus, Artichoke, Leek Soup

Name: Vanessa's Lake - Asparagus, Artichoke, Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 3 medium leeks; 4 1/2 cups water; 1 bunch asparagus, chopped; 2 potatoes, peeled and diced; 1 1/2 teaspoons italian seasoning; 2 tablespoons rice wine vinegar; 1 (16 ounce) can white beans, drained and rinsed; 1 (16 ounce) can artichokes, drained and rinsed; salt and pepper; garlic powder

(1)

Recipe by Space Cake Cook

Yummy and hearty vegan soup from www.vanesscipes.com. I like to double it and freeze it in little week-size batches.

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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
3

medium leeks
4 ¹⁄₂

cups water
1

bunch asparagus, chopped
2

potatoes, peeled and diced
1 ¹⁄₂

teaspoons italian seasoning
2

tablespoons rice wine vinegar
1

(16 ounce) can white beans, drained and rinsed
1

(16 ounce) can artichokes, drained and rinsed
salt and pepper
garlic powder

DIRECTIONS

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).

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Vanessa's Lake - Asparagus, Artichoke, Leek Soup

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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