Photo by Teri Lyn Fisher
Asparagus is rich in vitamins A, E, C, and K, and the green peas are high in protein and loaded with all types of B vitamins that may help energize you. I think of this trio of power greens as a tasty multi-vitamin in a bowl!
Recipe information
Yield
Serves 6
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)
Preparation
Heat the oil in a large pot over medium heat. Add the leeks and sauté 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.
Nutrition Per Serving
Calories 210 Fat 3g Sodium 200mg Carbs 36g Fiber 12g Sugar 13g
Protein 13g
From Power Souping © 2016 by Rachel Beller. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
Reprinted with permission from HarperCollins.
Recipe notes
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