Pureed together, vegetables can create a smooth texture that almost mimicks that of using cream in soups. This soup is a great way to celebrate one of most sought after spring vegetables, asparagus.
1Leekwhite and light green part only, thinly sliced
4Garliccloves, minced
1Asparagusbunch, trimmed and chopped
1Potatoespeeled and cubed
2tbspParsleyfresh, chopped
1tbspThymechopped, fresh
3cupsVegetable brothlow sodium
Instructions
In a soup pot, heat oil over medium heat. Cook leek and garlic for 2 minutes or until softened. Stir in asparagus, potato, parsley and thyme. Pour in broth and bring a boil. Reduce heat to simmer; cover and cook for about 20 minutes or until asparagus is very soft.
Using an immersion blender, puree soup until smooth.