There’s nothing like fresh asparagus when it’s in season – take advantage! Asparagus is a nutritional STAR that’s high in fibre, with lots of vitamins and minerals. This recipe is so simple and fast, and a big favourite in my house. It’s great any time of year, as a quick warm snack, or as part of a lunch or dinner.

Keep this in mind – I recently read that eating soup before a meal can lead to consuming less calories overall. Another reason to love soup, right? So grab your spoon and get sippin’! Mmm …

Ingredients:

• 1 tsp avocado oil
• 1 large leek, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 2 russet potatoes, peeled and diced
• 2 Lbs asparagus
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 1/4 tsp chipotle pepper
• 10 cups reduced sodium chicken stock
  ( I like to use homemade stock – check out my last blog post to learn more!)

Directions:

• Prep asparagus:  wash and cut and discard woody ends.  Cut asparagus tips and reserve.
• Heat avocado oil and sautee leeks and garlic.
• Add in chopped carrots, potatoes and asparagus.
• Cover with chicken stock, approx 10 cups (note you can use half water and half chicken stock).
• Simmer for 20 – 25 mins.
• Add in seasonings.
• Take soup off heat and blend with immersion blender.
• Quickly steam asparagus tips in the microwave (place in micowave safe bowl, 1/4 cup water, microwave for 5 mins).
• Top soup with cooked asparagus tips.
• Serve and enjoy!