Roasted asparagus and leek soup
Here in New York we are are starting to see signs of spring. Bulbs are popping and the days are getting a little longer, bit by bit. My craving for spring vegetables is in full swing but temperatures still have me craving warm, cozy dishes. This recipe for roasted asparagus and leek soup is the perfect way to dip your toes into spring, without taking the full deep end dive because the pool is still freezing...if you know what I mean.
It’s also a great way to give your refrigerator a little spring cleaning in case you’ve also gone a little overboard, as I have, on some of spring’s greatest greens.
Aside from being spring’s spokesvegetable, asparagus has multiple health benefits. It’s a great antioxidant, and source of fiber, folate, and vitamins A, C, E, and K, and it also contains the amazing mineral chromium which enhances insulin’s ability to transport glucose from the bloodstream into your cells which is critical to the metabolism and storage of protein, fat, and carbs in our bodies. It is also an excellent source of glutathione, a compound that helps us detoxify our bodies of carcinogens and other harmful compounds. It’s also a natural diuretic so it helps release fluids and rids the body of excess salts. Fun asparagus fact: young asparagus has higher levels of the compound that, when metabolized, gives your pee that weird odor.Leeks are no slouch either. When sliced or chopped, the antioxidants leeks provide convert to allicin. Allicin offers the body some amazing things. It promotes anti-bacterial, anti-viral and anti-fungal activity, and reduces cholesterol by disrupting harmful enzymes in liver cells. They also provide 52% of your daily requirement of vitamin K, and more than 29% the daily requirement of vitamin A.
Spring clean your fridge and your insides with this refreshing yet comforting soup!
Ingredients: 1 large bunch of asparagus, trimmed 1 leek, white and green parts, chopped 3 zucchini, chopped 3 Tbsp olive oil ⅓ c raw cashews Salt
Directions: Preheat oven to 375. Pour olive oil over asparagus and leeks, sprinkle with salt and toss. Roast for 15-20 minutes, turning once halfway through. Remove from oven, put in a deep pot. Add zucchini and cashews and fill pot with water until it almost reaches the top of veggies. Add a tablespoon of salt and bring to a boil. Reduce to a simmer and allow to cook about 10 minutes. Turn the heat off. Allow to cool before blending. Reheat when ready to serve. Garnish with fresh mache, parsley, basil, or asparagus spears. A nice squirt of lemon would also be lovely. Enjoy!