Asparagus & Pea Soup
1 tbsp coconut oil
1 1/2 cups leeks cut into 1/2 inch pieces
8 cups vegetable stock
40 stalks asparagus cut into 1 inch pieces
6 cups frozen peas
1 tbsp salt
1/2 cup italian parsley
salt and pepper to taste
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1. Heat oil in a large pot over high medium heat and add leeks. Sauté for 5 minutes until soft.
2. Add broth and bring to a simmer then add peas and asparagus and simmer covered for 3 minutes.
3. Puree the soup with a stick blender or in batches in a bench top blender.
4. Add salt and parsley and serve.
Serving size is 2 cups and this soup can be stored in the sealed in the fridge or frozen in the freezer if storing longer than a few days.
Per Serving: calories: 178, total fat: 4g, sodium: 2099mg, carbs: 28g, fiber: 9g, sugar: 12g, protein: 10g
THE WEIGHT IS OVER.
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