The other day mum bought leeks and asparagus and said she would like me to create a soup out of it. Mum is a fan of leek soup especially if it has vegetables. Adding leeks, celery, spinach and asparagus creates several textures and flavours in the soup. Think of all of the health benefits you get out of it.
This is a great soup to have during the spring or winter. It is great when you can adapt a meal you have preciously made.
-Spinach has iron and strengthens the immune system.
-Leek contains antioxidants and regeneration the skin cells in your body.
-Asparagus contains folic acid.
-Celery contains antioxidants and supports the digestive system.
Cooking time: 1 hour
Serves: 4 people
-1 Tsp oil
-Chopped Garlic Paste
-2 large leeks
-2 Spring onion chopped
-1 pack of asparagus
-1/2 pack of spinach
-1 tsp chives
-1 tsp parsley
-1 tsp marjoram
-1 tsp tarragon
-700ml vegetable stock (chicken stock can work as well)
-Salt and Pepper
Fry the leek and celery until soft.
Add the leek, celery and stock to the food processor and blend.
Fry the asparagus with the next batch of leek and celery.
Return the puréed mixture to the saucepan and add the milk.
Add the fried vegetables to the saucepan
Add chives, marjoram, tarragon and parsley to the soup.
Add a handful of spinach.
Mix everything in the saucepan until spinach has wilted.
After 15 minutes serve in a bowl.
Garnish with a knob of butter and basil.