This creamy, beautiful soup is packed with asparagus—rich in glutathione, an antioxidant that helps the liver eliminate harmful toxins—and celery, a gentle diuretic that reduces water retention. Potatoes add potassium and a velvety texture without cream.
Gluten Free, Vegan
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 tablespoons refined coconut oil
1 small leek (white and light green parts - thinly sliced)
2 celery stalks (chopped)
2 medium garlic cloves (minced)
1 small white-skinned potato (unpeeled, chopped small)
4-5 cups low-sodium vegetable broth (divided)
1 pound aspargus (trimmed and chopped into 1-inch pieces)
1/8 teaspoon white or black pepper
1/8 teaspoon ground nutmeg
1/4 cup fresh basil leaves
Melt coconut oil in a large pot over medium heat and cook leek and celery until tender, 2–3 minutes. Stir in garlic and cook for 1 minute longer. Add potato and 3 cups broth, bring to a boil, reduce heat to medium, cover, and cook for 10 minutes, or until potato pieces are tender. Add asparagus and cook for 3–4 minutes more, until tender. Stir in pepper and nutmeg.
Transfer soup to a food processor, add basil, and purée (in batches if necessary), adding remaining 1–2 cups broth as needed to adjust consistency. Season to taste with sea salt and pepper. (For a very smooth consistency, strain soup through a fine sieve.) Serve hot, sprinkled with chives, if using.
Recipe Additional Notes:
PER SERVING: 103 cal, 4g fat (0g mono, 0g poly, 4g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 68mg sodium.
Thu, 2012-03-01 05:11