Green Pea, Asparagus, and Parsley Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon coconut oil
- 1/2 cup chopped fresh parsley
- 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
- 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. 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.
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. 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.
