This is the easiest way to use up any left over greens from your fridge and so incredibly good!
You will need the following ;
1tbsp Coconut oil
250g Asparagus – I keep the ends of asparagus stalks for this, seems like a waste to chuck them especially as we eat lots of the stuff plus it adds texture and lots of fibre to the soup 🙂
400g frozen Peas
Vegetable Bullion or stock
Chilli – either fresh or ground
Into a large pot heat up the oil and add the leeks with a sprinkle of salt, cooking the leeks until they have browned nicely.
Then add the other green vegetables and 1.5 litres of vegetable bullion or stock.
Mix everything together well and bring the veggie mixture to a gentle simmer, cook for about 10 minutes.
Season with herbs & spices of your choice, I added 1/2 tsp of chilli powder here for some heat and some freshly ground black pepper.
Once the mixture has cooked and the veggies are soft but still whole remove from the heat and allow to cool.
Then divide the mixture up into batches and liquidise with warm water to the thickness you want.
Keep liquidising in batches until you are through the pot, set the soup aside until you are ready to eat.
This recipe will make enough for about 8 servings and will keep in your fridge for about 5 days.