This soup does not have the most striking hue of green.
Some of you may find the colour pukey, while for others it may be reminiscent of that love-it-or-hate-it Dior dress Nicole Kidman wore to the Oscars many years ago.
I know we eat with our eyes, too, but in this case I beg you to ignore the visuals, okay?
Otherwise you’ll be missing out. Not only is this soup simple, creamy and delicious, it’s full of health benefits from the asparagus, which is high in B-vitamins and has anti-inflammatory, antioxidant and anticancer properties.
Asparagus also contains a complex carbohydrate called inulin, which doesn’t get digested until it arrives in the large intestine. Inulin is known as a ‘prebiotic’ – that means it provides food for the good bacteria in our colons and makes our digestive systems very happy.
But enough talk about colons. Let’s get to the soup making!
- 1 small bunch of asparagus, chopped into two-inch pieces (about 2 cups)
- 1 tbsp coconut or olive oil
- 4 baby leeks
- 2 stalks celery
- 2 small carrots
- 2 cups veggie broth or water
- ½ tsp salt
- Preheat the oven to 350 degrees F. Chop up the asparagus and toss it in the coconut oil. Roast for about half an hour.
- While the asparagus is roasting, trim and chop your leeks, celery and carrots. Saute them in a bit of water until soft, then add your vegetable broth and simmer for about 15 minutes, or until vegetables are tender.
- Place all ingredients, including salt, into a blender and whiz until the soup is smooth.
- Taste and add more seasoning if necessary.