December 15, 2012

Asparagus & Leek Soup

I'll be the first to admit that I don't really like a lot of vegetables. Soups are one of my favorite ways to incorporate a lot of different ones, and I don't have to like all of them because the flavors blend together and cover up whichever vegetables I don't like. Soups are also the perfect winter food because they are so warm and comforting.

This particular soup is packed with healthy vegetables and not much else. You can even make it vegetarian and vegan if you use vegetable stock instead of chicken stock and a bit more oil instead of the butter. The fresh thyme adds a mellow herbiness and depth of flavor, and it complements the leeks and asparagus perfectly. The spinach is there for flavor, vitamins, and color, so you can definitely add more if you so desire. I also throw in some potatoes to thicken the soup and make it velvety and rich without using cream. It doesn't take too many potatoes to do this, but it is a crucial component in layering flavors and capturing the ideal texture.

You wouldn't normally expect leeks and asparagus to pair well together, but they do in this soup. It's the best thing to warm you up on a cold day, and it's healthy, too, so make it often and eat as much as you want!

1 T Olive Oil
2 T Butter
2 Leeks, Washed and White & Light Green Parts Chopped
4 Cloves Garlic, Crushed
1/2 lb Asparagus, Chopped
1/4 lb Yukon Gold Potatoes, Peeled & Diced
3/4 Cup Chopped Fresh Spinach
4 Cups Chicken or Vegetable Stock
2 tsp Fresh Thyme Leaves
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Oregano

Heat the olive oil and butter in a large pot or dutch oven. Add the leeks and sauté until softened. Add the garlic and cook until fragrant. Season with salt and pepper. Stir in the asparagus, potato, and spinach; cook until the asparagus softens. Stir in the vegetable stock, thyme, garlic powder, onion powder, and oregano.

Simmer for 20 minutes or until the potatoes are soft. Blend until smooth.

Makes 4 Servings
Recipe Adapted from

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