The WFPB Cookbook: 100 Recipes to Enjoy the Whole Food, Plant Based Diet by Justin Weber

Author:Justin Weber [Weber, Justin]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-27T22:00:00+00:00

ASPARAGUS & LEEK SOUP

Prep time: 15 minutes * Cook time: 35 minutes * Serves: 4

GLUTEN-FREE NUT-FREE

This protein- and fiber-rich soup is a delicious use of seasonal vegetables. Asparagus is typically served as a side dish, but it deserves to be the star thanks to its unique savory flavor and nutritional benefits.

2 leeks

1 tablespoon water

2 garlic cloves, minced

¾ teaspoon dried tarragon (or dried dill or thyme)

1 cup dried red lentils

1 pound asparagus, cut into 1-inch pieces, including the ends

6 cups no-sodium vegetable broth

Juice of 1 lemon

Fresh ground black pepper

1.Cut off the leeks’ root ends and the dark green portion of the stalks. Slit the remaining white and light green portion lengthwise down the center and run the leeks under cool water, using your fingers to remove any dirt between the layers. Thinly slice the leeks.

2.In a large pot over medium-high heat, combine the leeks and water. Sauté for 5 minutes. Add the garlic and tarragon. Cook for 2 minutes more.

3.Add the lentils, asparagus, and vegetable broth. Bring the soup to a boil, cover the pot, reduce the heat to medium-low, and cook for 20 to 30 minutes until the lentils are tender.

4.Remove some of the cooked lentils, leeks, and asparagus if you’d like some larger pieces in your soup. Using an immersion blender, puree the soup until smooth, or slightly chunky if preferred. Stir in the ingredients removed, if using.

5.Serve with a light drizzle of fresh lemon juice and season with pepper.

Per Serving Calories: 243; Fat: 2g; Protein: 16g; Carbohydrates: 45g; Fiber: 8g

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