Creamy Asparagus Soup

Its not all cupcakes and carrot cake pancakes and sweet treats around here. Yes, we also eat lots of greens and other nutritious delights. I mentioned a creamy asparagus soup last week...that soup is definitely worth sharing. I know, I know, its not quite asparagus season yet, but Justin found some at Sunny Farms and we couldn't pass it up.

Creamy Asparagus Soup

adapted from Feeding the Whole Family by Cynthia Lair

2 TBS. olive oil or coconut oil

2 leeks, chopped

1 tsp. ground cumin

1 tsp dried dill (or 1 TBS fresh)

1 bunch of asparagus, washed, trimmed, and cut to 2-in. pieces

2 c. veggie stock

3 c. water

1 bay leaf

1/2 c. rolled oats

1 tsp. sea salt

lemon juice

ground pepper to taste

1. Heat oil in a pot and add leeks, cumin and dill. Saute until leeks are soft.

2. Add asparagus and saute a few more minutes. Then, add stock, water, bay leaf, oats, salt and pepper. Bring to boil and simmer for 15 minutes.

3. Let cool and puree in small batches.

4. Reheat if necessary, add some fresh lemon juice and more salt and pepper to taste.

Enjoy with crusty bread!