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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
A favorite among clients before an important event, this soup helps with debloating. The secret is the parsley, which helps flush out excess water from the body. Plus, 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 to help energize you. I think of this trio of power greens as a tasty multivitamin in a bowl.
1 tablespoon coconut oil
1 and 1/2 cups chopped leeks
4 cups low-sodium vegetable broth (see note)
6 cups frozen green peas
2 bunches of asparagus (30 to 40 stalks), prepared (see note) and cut into 1-inch pieces
1/2 cup cleaned and chopped fresh parsley
2 teaspoons minced fresh thyme (optional)
Tuscanini Sea Salt, to taste
freshly ground Gefen Black Pepper, to taste
Ta’amti Pesto, for garnish, optional
Heat oil in a large pot over medium heat. Add leeks and sauté for four minutes, until softened. Add broth and bring to a simmer. Stir in peas and asparagus and simmer, covered, for three minutes.
Carefully pour half of the soup into a high-powered blender and puree until smooth, then return to the pot.
Add parsley and thyme and stir well to combine. Season with salt and pepper to taste.
Photo by Heather Winters
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