Asparagus Leek Soup

Did you know January is National Soup Month? To celebrate, we asked Maria Zoitos to share a healthy, delicious soup recipe for readers looking to keep their new year’s diet resolutions. The maker of Maria’s Homemade, a line of prepared food sold exclusively at Westside Market NYC, gave us this easy, low-calorie green soup to dive a spoon into.
Did you know January is National Soup Month? To celebrate, we asked Maria Zoitos to share a healthy, delicious soup recipe for readers looking to keep their new year’s diet resolutions. The maker of Maria’s Homemade, a line of prepared food sold exclusively at Westside Market NYC, gave us this easy, low-calorie green soup to dive a spoon into.

Asparagus Leek Soup

Serves 4

Ingredients:

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• 1-1/2 pounds fresh asparagus, trimmed (reserve trimmings) and cut into 2-1/2-inch pieces

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• 1 leek, well rinsed to remove sand, sliced with greens and whites separate

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• 1 tablespoon olive oil

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• 1 tablespoon vegan butter

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• 1 onion, chopped

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• 2-1/2 tablespoons long-grain white rice

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• Salt to taste

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• 1 pinch freshly ground black pepper

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• 1 tablespoon fresh lemon juice

Directions:

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1. In a pot, bring 6 cups water, asparagus trimmings and leek greens to a simmer while preparing the rest of the ingredients.

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2. In a skillet pan, heat the oil and vegan butter. Add the leek whites, onion and rice and cook until the onion begins to color.

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3. Using a ladle, add 1 cup of warm asparagus-leek stock to vegetables and cook, stirring occasionally for 10 minutes.

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4. Strain the asparagus-leek stock and return to pot. Add vegetables and uncooked asparagus to stock. Simmer, partially covered, for 10 to 12 minutes.

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5. When soup has cooled, transfer to food processor and puree. Strain back into the stockpot.

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6. Season and add salt, pepper, and lemon juice to taste.

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7. Drop the asparagus tips into boiling salted water and cook until tender. Garnish soup with asparagus tips.

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