Creamy Spring Soup

A light, comforting soup that’s perfect for spring evenings.
 

Ingredients:

• 1 tbsp olive oil

• 2 leeks, white and light green parts only, sliced

• 2 medium potatoes, peeled and diced

• 4 cups vegetable broth

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 cup fresh or frozen peas

• 1 cup coconut milk (for creaminess)

• Juice of 1 lemon

• Salt and pepper to taste

• Fresh herbs (dill or parsley), chopped, for garnish

Method:

1. Cook the Base:

   • Heat olive oil in a large pot over medium heat. Add leeks and sauté for 5 minutes until softened.

   • Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.

2. Add Spring Veggies:

   • Add asparagus and peas to the pot. Simmer for another 5 minutes until the vegetables are tender.

3. Blend and Finish:

   • Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

   • Stir in coconut milk and lemon juice. Season with salt and pepper.

4. Serve:

   • Ladle the soup into bowls and garnish with fresh herbs. Serve with crusty bread or a side salad.