November 24, 2015
Jenny Robertson BA RHN
The weather outside today called for some serious warming soup making! After checking out what I had available on hand it was decided… asparagus leek soup and a lentil/bean with mixed vegetable soup.
I didn’t follow a set recipe for either one but they both turned out to be pretty darn tasty so here’s what went into them.
Asparagus Leek Soup
3 Leek stalks thoroughly washed and cut (the white/light green parts were used with the greener end pieces discarded into my green food waste bin
1 pound of fresh asparagus thoroughly washed and cut (the coarser end pieces were discarded into my green food waste bin)
1 piece of fresh garlic crushed
pepper, ginger and sea salt to taste
small dollop of sour cream
In a large pot place a small amount of butter, the fresh garlic and the leeks.
Allow to cook on medium heat until the leeks begin to become soft, mix often.
Add in 1 ½ cups of Organic chicken stock, 1 cup of water and the fresh chopped asparagus.
Allow to simmer until the asparagus is tender.
Remove all but approximately 1/3 of the broth and set aside to cool a bit
Leave the remaining broth on the stove to simmer
Place the cooled portion in the blender and blend on high until pureed
Return to the pot with the 1/3 of broth and allow to continue simmering for approximately 15 minutes
When ready to serve add ginger, pepper and sea salt to taste and add 1 small dollop of sour cream.
LENTIL/BEAN VEGETABLE SOUP
2 cups dried lentils/beans (soaked and rinsed)
2 cups Organic chicken broth
11/2 cups water
3-4 celery stalks thoroughly washed and sliced into small pieces
4 large carrots thoroughly washed and sliced into small pieces
6-8 fresh mushrooms thoroughly washed and sliced into small pieces
1 piece fresh garlic crushed
pepper, ginger, sea salt and parsley to taste
After soaking and rinsing the lentils place them in 2 cups water and bring to a boil, allow them to simmer while preparing the rest of the ingredients.
In a separate large pot place the Organic chicken broth, water sliced vegetables and mushrooms and bring to a light boil
Drain the cooked lentils and add them to the soup, reduce heat and allow to simmer for approximately 45 minutes
Add spices to taste and enjoy!
I hope you enjoy these as much as I enjoyed making them today! I made enough to give my parents and my Son a big batch of each and I froze about 3 servings of each for myself!
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