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.
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.
Notes:
When using prepared soup broth, look for organic, MSG and BPA-free broth with less than 140 milligrams of sodium per serving.
To prepare asparagus, shave down the tips and remove the triangle parts along the stems to eliminate the locations where insects tend to be found (you can use a vegetable peeler). Wash well, then trim the bottoms.
Description:
Photo by Heather Winters
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