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- Leek, Asparagus and Herb soup
By Nutri People
Omega Excellence Organic
2 medium leeks, trimmed and finely chopped
new potatoes, diced
chicken or vegetable stock
fresh asparagus, cut to 1/2 inch pieces
Handful of sugar snap peas, cut into 1/2 inch pieces
chopped fresh chives
chopped fresh dill
chopped fresh flat-leaf
, plus extra for garnish
2 cups skimmed milk
Freshly ground black pepper and salt to taste
1/3 cup plain low fat yoghurt, for garnish
Drizzle of Omega Excellence Cold Pressed
Oil, for garnish
butter in a large saucepan over a medium heat, until melted. Add the leeks and cook for about five minutes until softened, stirring regularly. Add the
and cook, stirring, for 1 minute.
Add the potatoes and stock. Bring to a simmer then cover and reduce the heat to medium to low. Simmer for about 10 to 15 minutes, until the potatoes are tender.
Stir in the asparagus and peas and simmer, covered, for 3-4 minutes, until tender. Remove from heat and stir in the chives, dill and chopped
. Transfer the soup to a blender and blend until smooth.
Return the soup to the pan. Add the milk and heat through. Stir in the
juice, salt and pepper. Garnish each serving with a little yoghurt, a drizzle of
oil and a sprig of parsley.
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