gluten free Healthy Recipes Soups Spring Starters Vegetarian weight loss

Asparagus, leeks & Parmesan soup

I haven’t posted for a while but after a recent spell of very cold weather here in London, I would love to share a recipe for a comforting Spring soup, made with the traditional vegetables of the English garden: leeks & asparagus Very simple yet tasty, this soup can be liven up by a sprinkle of cheese. In this case I choose some Italian Parmesan, but you could also add some Swiss Gruviere cheese.

Preparation time 5 min, cooking time 25 min

Ingredients

  • 1 packet of asparagus ( 175 gr)
  • 1 packet of leeks ( 500 gr)
  • 1 small potato
  • 1 small organic stock cube
  • a dash of nutmeg
  • Parmesan cheese to taste ( optional)
  • Extra-virgin olive oil

Simply wash and roughly cut the vegetables ( remove the skin from the potato) and put in ย pot with some water and the stock. Bring it to boil, then let it simmer for half an hour take it off the hob, and blend it.

Add nutmeg a sprinkle of olive oil, and some grated cheese if you are not vegan. Serve and enjoy!

 

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