Creamy Non-Dairy Asparagus & Pea Spring-Time Soup

Spring time for me means more flavors of green!  “What’s the first vegetable you think of when spring finally sprouts?”  “Is it any of these?”  Asparagus, peas, leeks, and/or fresh micro-greens?  So lets make some soup shall we.

Chances are it’s still a bit chilly out where you live as spring continues to tease us, but there is definitely an abundance of spring produce popping up in local super markets! This soup was just perfect after my evening running class last week. Once the sun sets, it starts to get cool again and so a nice bowl of soup is sometimes all I want.

As I mentioned in my other Asparagus Soup post, I can eat soup all year round!

There’s no dairy cream in this soup, but it is so smooth you would never know it. Once again a runny egg shows up and trust me, the richness of the runny yolk with the creamy soup is absolutely wonderful and satisfying.

This simple spring soup includes three of my all time favorite vegetables: asparagus, peas, and leeks!

Sautéed garlic and the sweet delicate leeks add depth of flavor while the white sweet potato makes it oh so creamy. I used my homemade bone broth which adds even more richness, but feel free to use you’re favorite store bought brand.

I could just drink this soup it’s so green, gorgeous and delicious! You can enjoy as is, but I most often top all my creamy soups with some sort of garnish.  Reserve some asparagus spears, or do what I did, top with a poached egg and asparagus.

This soup screams spring! It’s

Creamy
Garlicky
Savory
Comforting but Light
Super green
Packed with veggies
Nutrient-rich
& quick!

Most of my soups have only a handful of ingredients and this one fits the bill with just 9 ingredients…so lets start cooking.

• 3 tablespoons of ghee or coconut oil or combination
• 2 cups of chopped leeks, white and tender green parts
• 2 cloves garlic
• 12 ounces (1 large bundle) asparagus, trimmed
• 8 ounces (~2 cups) fresh or frozen peas
• 1/2 cup peeled and cubed white sweet potato
• 4 cups of bone broth
• Salt + Pepper
• 1 1/2 teaspoons of pink Himalayan sea salt
• 1/4 teaspoon of freshly ground pepper
• 2 teaspoons of apple cider vinegar to poach eggs & water
• 8 eggs

DIRECTIONS:

1. Preheat oven to 400° F and spread asparagus on a baking sheet lined with parchment. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
2. Roast for 10 minutes, then set aside.
3. Heat the ghee in a large stockpot over medium heat.  Add the leeks and sauté for 3 to 4 minutes, stirring occasionally, until the leeks are fragrant and softened.
4. Add the garlic, roasted asparagus, and sweet potato and continue cooking for about 5 minutes.
5. Pour in the stock and bing to a boil.  Reduce heat and simmer for 10 to 12 minutes or until veggies are tender.
6. Add fresh or frozen peas and simmer briefly.
7. Transfer soup to blender (reserve some asparagus for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and keep warm.
8. To poach eggs, add 3 inches of water to a deep saucepan and bring to boil Add the vinegar to the water and lower the heat so the water is simmering gently.  Crack each egg into its own little bowl. Work in batches of 3 to 4 eggs at a time, carefully slide each egg into the water.  Cover the pan and remove from heat.  Poach the eggs for 7 to 8 minutes, until l the whites are fully cooked.  Remove the eggs with a slotted spoon and place on a plate lined with paper towels.  Bring the water back to simmering and repeat the remaining eggs.
9. Serve each bowl of soup with a poached egg on top and fresh pepper.

[reminder]What’s your favorite spring vegetable? Are you excited for spring produce and warmer running temps? [/reminder]