Leek, Asparagus & Herb Soup

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.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

1 Comment

  1. Your recipe looks amazing. I love using coconut oil.
    Thank you for sharing.

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