A simple and very tasty soup. Both asparagus and leeks are very healthy vegetables and the potato adds volume and makes the soup more filling. Preparation is very easy and even a beginner can make it.
3.5 cups chicken soup (you can use powder)
1 cup chopped onion
2 leeks cut into circles – only the white part
250 g chopped asparagus into 1-2 cm pieces
2 diced potatoes – during a diet you can replace with half a cauliflower
2 tbsp. grated Parmesan cheese – for a vegan dish don’t add cheese
2 crushed garlic cloves
1.5 tbsp. oil (preferably coconut)
Salt and pepper to taste
Heat the oil in a large saucepan on a high flame.
Steam leeks, onions, garlic and asparagus for 8-10 minutes until the vegetables soften.
Add potatoes and chicken soup.
Bring to a boil, lower the heat and cook for 20-25 minutes until the vegetables are soft.
Grind the soup in a food processor or with a hand blender until the soup is evenly ground.
Taste and season to taste.
Cook for another 5 minutes while stirring.
Pour into a bowl and sprinkle Parmesan cheese over the top.