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March 21, 2017
Author: Lily Mazzarella
This silky, vibrant green soup is the epitome of spring. It is simple to make, but with the addition of some reserved peas, pumpkin seeds and fresh herbs, is texturally complex and delightful. If you’re having the soup for lunch, make sure to add a serving of collagen or pea protein to keep your energy up and your hunger in check. Enjoy with flax crackers, or pair with a turkey patty, sweet potato, or chickpea pancake for a heartier meal.
1 quart veggie or bone broth
6-8 c water
1 bunch (~20 medium spears) asparagus, rough ends trimmed and cut into thirds
2 1/4 c frozen organic petite peas, thawed (you can use fresh if you have the time and inclination)
2 leeks, white parts + 2 inches of green parts, slivered
1 wedge preserved lemon
1 handful chopped fresh parsley
1 tbsp chopped fresh mint (optional)
2 tbsp extra virgin olive oil
Salt and pepper to taste
Collagen or pea protein
Heat olive oil in large, heavy bottomed sauce pan. Sauté leeks until slightly translucent (about 8 mins), and salt lightly.
Add broth and water, asparagus and peas, and bring to boil. Lower heat and simmer for 8-10 minutes.
Turn off heat. Add preserved lemon and avocado.
Reserve 1/2 c peas. Working in batches, puree soup until silky. (At this point, I usually add 1 tbsp of collagen per cup of soup, so that it can blend evenly in the Vitamix).
Add salt and pepper to taste, and stir in peas and fresh herbs, saving some for garnish.
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