Having a subtle flavour and a creamy delicious finish and easy to prepare, the Creamy Asparagus and Leek Soup is a simple recipe you can whip up without having to spend the whole afternoon in the kitchen.
Ingredients
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350g fresh asparagus spears, stalks chopped, wooden ends trimmed off and discarded with spears cut off
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1 leek cut in half lengthways and sliced (White part and only some of the green)
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4 shallots peeled and sliced
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3 cloves garlic, crushed
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700ml vegetable stock
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3/4 cup raw cashews
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1 tbsp butter
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2 - 3 tbsp extra virgin olive oil
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Sea salt and black pepper
Method
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In a large saucepan add the butter and quickly cook the asparagus tips, remove and set aside for later
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Add the oil to the same saucepan and fry the shallots, garlic and leeks for 3 minutes then add in the asparagus stalks and cook for another 2 minutes
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Add in the vegetable stock and bring to a boil , then turn heat down to a simmer and cook for 10 more minutes
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Pour the soup into a high speed blender with the cashews, season with salt and pepper and blend until smooth (be careful as the liquid will be hot)
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Taste for seasoning and adjust if needed, ladle the soup into bowls and top with the asparagus tips
This fuss-free recipe will make for 2 good-sized servings. Learn more about UFIT Personalised Nutrition and join the next Clean & Lean Challenge for more healthy recipes!
