Kimberly Snyder’s Asparagus and Leek Soup – Two Ways

Free Downloads for Your Health! 🙂

KIMBERLY SNYDER’S ASPARAGUS LEEK SOUP

This asparagus leek soup recipe by Kimberly Snyder is healthy and easy to make – which are the type of soup recipes we LOVE!

As you may or may not know, asparagus is a nutrient dense, cancer fighting powerhouse!

Aside from blanching and roasting these beautiful shoots, half the fun is finding clever ways to incorporate them into your heart healthy diet.

This is a popular Kimberly Snyder recipe from her Beauty Detox book, using nutritious asparagus and luscious leeks as the main flavor players.

The flavor of this pureéd soup is creamy and rich, and made simple by using a high speed blender however it can be made with a “regular” blender as well! 🙂

I adapted her recipe to give it a creamier high calcium boost by quickly making a cashew cream, see 2nd option included in the recipe.

This asparagus leek soup is gluten free and vegan.

The perfect addition to an afternoon salad or can be enjoyed on its own.

Be sure to  join our blending loving tribe for more delicious soup recipes from Blender Babes and our friends!

If you try this recipe, please share your rating with us in comments section below.

Kimberly Snyder's Asparagus and Leek Soup

Kimberly Snyder's Beauty Detox

5 from 1 vote

Print Recipe Pin Recipe Add to Collection Go to Collections

Servings 6 (plain) to 7.5 cups (with cream)

Calories 75.9 kcal

Ingredients

  

1x2x3x

• Kimberly Snyder's Soup
• 3 1/2 cups plus 1 tablespoon low sodium vegetable broth divided
• 2 medium garlic cloves minced
• 1 1/2 cups chopped yellow onion
• 3 cups chopped leeks white and green parts
• 1 cup chopped celery
• 1 bunch asparagus trimmed of tough ends, and cut into 1 inch pieces
• Sea salt and freshly ground black pepper to taste
• Chopped fresh parsley as a garnish
• To add a creamy flare to the recipe 2nd option:
• 2 cups water
• 3/4 cup raw cashews
• 1 tablespoon nutritional yeast
• 1 teaspoon raw sugar

Instructions

 

• For Kimberly Snyder's Soup:
• Heat 1 tablespoon vegetable broth in a large cooking pot over medium heat, and sauté the garlic, onions, and leeks.
• Add the celery and asparagus, cook for about 3-4 minutes, stirring constantly.
• Add the rest of the vegetable broth and bring to a boil, then reduce heat and partially cover to simmer, 25-30 minutes, stirring occasionally.
• For both Blendtec and Vitamix: Transfer to your blender and blend in batches until it's the desired smoothness using manual Speed 4 for 15 seconds for smooth, or pulse for chunky texture.
• Add the soup back to the pot, bring to a simmer, and adjust seasonings to taste.
  
  
• To make your cashew cream option:
• (Do this part first, set aside, then add to final step above.)
• For both Vitamix and Blendtec: Add ingredients to your blender and blend on high until smooth, add as much as you want to make creamy.
• Spoon into bowls and garnish with fresh parsley and serve.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes

Notes

*Nutritional information does not include optional ingredients

Nutrition

Serving: 1gCalories: 75.9kcalCarbohydrates: 16.4gProtein: 2.7gFat: 0.4gPolyunsaturated Fat: 0.2gSodium: 575.7mgFiber: 3.8gSugar: 5.6g

Tried this recipe?Let us know how it was!

HEALTH BENEFITS OF ASPARAGUS AND LEEKS

Asparagus has long been heralded as 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 heart 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.

A great anti-oxidant duo, these two make!