This wonderful soup can be made in less than an hour with all natural ingredients. It’s creamy and flavorful and it’s easy to replace ingredients and come up with your own creation based on your taste or what you have available in your fridge.
I love soups, however, living in San Diego I don’t crave them very often. This winter has been pretty mild here, but today the temperature dropped and I felt
like having soup again!
In my “not so healthy” years I used to buy canned soups or even instant powder ones (this was in Argentina, I am not sure if there is such a thing in the US). Making a soup myself was unthinkable, it sounded too complicated and time consuming. Nowadays what is unthinkable is to consume a pre-made soup! They are loaded with artificial ingredients, salt, and too much sodium.
This recipe is my quick fix soup. It’s not science, you pretty much can replace asparagus and leeks for any other vegetable you like or have available. You can also add some heavy cream if you consume dairy, or coconut milk, and of course, feel free to experiment with other spices and herbs. I would not blend those, but instead add them in the last step.
In this case I added cheese because is the way my kids like it, but if you omit that ingredient is will still taste really good!
Asparagus and Leek Soup
- Chicken broth, 16 Oz
- Water, 16 Oz
- Asparagus, 8 Oz (a bunch)
- Leeks, 7 Oz (about 2 medium size)
- Grass-fed butter (or regular unsalted butter), 2 Tbsp
- Himalaya salt, 1 tsp
- Cheese (cheddar or Mexican mix), 1 cup
Place the broth, water and vegetables in a pot. Boil until vegetables are tender.
Let cool and blend until smooth (you may need to do this in a couple of batches).
Transfer to a sauce pan. Add the butter and salt and bring to a simmer over medium heat.
Lower the heat. Add the cheese and stir until melted.
Serve with your favorite toppings: bacon bites, pine nuts, seeds or sour cream.