This soup is so lush and creamy it is hard to believe it is healthy. Granted it can look a little gross and green, however it tastes amazing once you get over the colour. I created this recipe for my nephew. He had a few tummy problems and the doctor put him on a ‘soup’ diet… when I asked him what type of soup, he said ‘asparagus’… he needed something that would literally flush out his bowels…. asparagus helps with liver drainage and flushing out toxins. Leek gives the soup a subtle caramalised onion flavor. It is also a mild diuretic!! The book ‘French Women Don’t Get Fat’ recommends a Magical Leek Soup to kick off the weekend (in other words, make you go to the toilet like crazy)… this soup is nowhere near as hard core and tastes ten times better.
Ingredients (serves 8, freeze leftovers for later):
- 800gm asparagus (or 4 bunches), woody ends removed
- 2 leeks, trimmed
- 2 medium spring onions, peeled
- 2 sticks celery, trimmed
- 2 litres organic vegetable stock
- 2 tab olive oil
- Roughly chop all of your greens, save some of the asparagus spheres for later.
- Heat olive oil in a large saucepan on medium, add onion, celery and leek. Stir to coat in the oil. Cook for 10 minutes, stirring occasionally. They should be soft by the end of this process but not brown.
- Add asparagus stalks and stock. Simmer for 20 minutes with the lid on.
- Remove from heat. Blend using a hand blender until smooth.
- Season with salt and pepper. Top with asparagus spheres when serving.