Vegan Lemon Asparagus Soup

READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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