12 Jun Spring asparagus, butterbean and leek soup
Creamy soup with asparagus and leeks is a perfect meal on a cool spring/summer day. No doubt my favourite vegetable of all, asparagus contains the powerful antioxidant glutathione that wipes out free radical and carcinogens. It is also a diuretic which helps rid the body of excess salts. Leeks contain notable quantities of vitamins A and K while butter beans are packed with health-giving nutrients and fibre. All in all, this serves as an ideal cleansing and nourishing spring soup that just happens to taste heavenly.
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Ingredients
- 2 TBSP olive oil
- 2 large leeks light green and white parts
- 2 15- ounce can butterbeans rinsed and drained
- 1 lb asparagus
- 2 TBSP fresh thyme or 2 tsp dried
- 1/4 tsp sea salt
- 2-3 cubes vegetable-herb stock I use Harvest Sun brand
- 6 cups water
- 2 TBSP lemon juice
Ingredients
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Instructions
- Thinly slice the white and light green parts of the leeks. While stirring often, cook the leaks in a soup pot over medium heat, with olive oil.
- Once soft, add in the butterbeans and stir for a couple more minutes. Next, add in the broth, thyme, salt and pepper.
- While the soup simmer, cut up the asparagus in 1/2 inch pieces, and leave the tips to add in at the end. Place the asparagus in the soup, until soft.
- Take the pot off the heat for a couple minutes and using an immersion blender, puree the soup. Add in the asparagus tips and lemon juice, and put the pot back on to simmer for another 5 minutes, until tips are crisp-tender.
- Garnish with extra fresh thyme.
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