This Leek Asparagus and Herb Soup is the perfect fresh lunch or dinner for spring! It is a Core Plan meal, because it uses potatoes. To make it Advanced Plan, replace the potato with cauliflower or white beans. The soup will still be delicious!
Leek, Asparagus & Herb Soup
Makes About 6 Servings
1 Tbsp coconut oil
2 medium leeks trimmed, washed and finely chopped
4 clove garlic, minced
1/2 pound new potatoes, scrubbed and diced
2 cups organic vegetable broth, sodium-free
1 1/2 cups fresh asparagus, trimmed and cut into 1/2-inch pieces
2/3 cups snow peas, stemmed and cut into 1/2-inch pieces
3 Tbsp chopped fresh chives, divided
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh dill
2 cups organic unsweetened almond milk
1 Tbsp lemon juice
1/4 tsp sea salt to taste
Fresh pepper, to taste
1/3 cup organic plain Greek yogurt (optional)
1.) Heat coconut oil in a large saucepan over Medium-Low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute until fragrant.
2.) Add potatoes and broth. Bring to a simmer over Medium-High heat. Cover and reduce heat to Medium-Low. Simmer, stirring occasionally, until the potatoes are tender, 15 to 25 minutes.
3.) Increase heat to Medium-High and stir in asparagus and peas. Simmer, covered, stirring 2 or 3 times, until just tender, 6-8 minutes. Remove from heat; stir in chives, parsley, and dill. Transfer the soup to a blender or food processor and blend until smooth. (this step is optional)
4.) Return the soup to the pan. Add almond milk and bring to just below a simmer, stirring, over Medium heat. Stir in lemon juice, sea salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of Greek yogurt and sprinkling of the remaining fresh herbs.