Asparagus is a strong anti-inflammatory food, full of saponins and anti-oxidants. It is also rich in Vitamin K and high in prebiotic inulin, making it a great addition to your gut-heart-brain healthy diet. Leeks are full of the flavonoid kaempferol, that has been shown to help protect our blood vessel linings from damage. Also present in leeks are impressive concentrations of antioxidant polyphenols, which also help cleanse and protect our blood vessels.
2 tbsp avocado or olive oil
2 medium garlic cloves minced
1 onion chopped
3 cups chopped leeks white and green parts
1 cup chopped celery
2 cups white or gold potatoes, washed, peeled and cut into 1” cubes
1 bunch asparagus trimmed of tough ends, and cut into 1 inch pieces
4 cups soup broth
2 tsp dried thyme
Sea salt and freshly ground black pepper to taste
Chopped chives, sprouts or herbs to garnish
For creamy texture:
3/4 cup raw cashews
2 cups hot water
3 tbsp nutritional yeast
Heat 2 tbsp oil in a large pot over medium-low heat. Add garlic, onion, celery and leek and cook, stirring occasionally, until tender and starting to brown, 5-10 mins minutes. Sprinkle with 1/4 teaspoon each salt and pepper. Add the potatoes, asparagus and broth to the pot and bring to a boil, then simmer for about 20 mins, until potatoes are very tender. Puree the soup with an immersion blender or in batches in a regular blender until smooth.
For cashew cream: Place hot water, cashews and nutritional yeast in a blender and blend until creamy. Spoon ¼-cup into each serving of soup.
