Healthy Asparagus and Leek Soup with Dill
This light healthy soup has a rich intense garlic flavour and the fresh asparagus and dill offers a lovely flavour with a hint of citrus from the lemon.
Servings: 4
Calories: 154kcal
Equipment
Ingredients
- 3 tbsp unsalted butter
- 2 leeks, sliced (remove green tops)
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 (.453) lb (kg) asparagus, remove ends, cut to 1" pieces (3 cups) (set aside extra for garnishing)
- 2 medium potatoes, diced
- 2 tbsp lemon juice
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 4 tbsp fresh dill, chopped (extra for garnishing)
Instructions
- In a large sauce pot, over medium heat, melt butter and then add the leeks. Sauté for about 6-7 minutes until the leeks are tender, then add garlic, sauté for about 1 minute, long enough for the aroma to release.
- Meanwhile, cut the asparagus into 1 inch (2.5 cm) pieces, and set aside a few ends for garnishing. Bring a small saucepot of water to a light boil, then add the tips of asparagus, and cook for a few minutes, remove, drain and place in a bowl of cold water to stop the cooking process. Set aside.
- Add broth, asparagus, potatoes, salt and pepper and reduce heat. Simmer for about 20-25 minutes until the asparagus and potatoes are tender.
- Using a hand blender or food processor/blender, puree soup until smooth and no chucks are remaining. Return to stove and simmer, stir in lemon juice and dill and adjust seasoning at this time.
- Ladle into bowls and garnish with fresh dill, parsley and remaining asparagus.
Nutrition
Calories: 154kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1539mg | Potassium: 776mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2122IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 4mg