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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 1 tablespoon coconut oil
- 1 1/2 cups chopped leeks
- 8 cups frozen green peas
- 6 cups low-sodium vegetable broth
- 2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
- 1/2 cup chopped fresh parsley
- Himalayan or sea salt and freshly ground black pepper
- 2 teaspoons minced fresh thyme (optional)
Method
- Heat the oil in a large pot over medium heat. Add the leeks and saute for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.
