Directions:
- Sautee the leeks in oil until soft and translucent.
- Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
- Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
- We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
- Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
- Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
- The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
- Season with nutmeg and serve with an extra lemon wedge. YUM!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.84 Kcal (1812 kJ) | ||
| Calories from fat | 130 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.44g | 22% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 1% | |
| Sodium | 1741.83mg | 73% | |
| Potassium | 1137.03mg | 24% | |
| Total Carbs | 70.2g | 23% | |
| Sugars | 18.38g | 74% | |
| Dietary Fiber | 10.77g | 43% | |
| Protein | 11.19g | 22% | |
| Vitamin C | 44.2mg | 74% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 7.8mg | 43% | |
| Calcium | 135.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 68.01 Kcal (285 kJ) | ||
| Calories from fat | 20.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 22% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 1% | |
| Sodium | 273.67mg | 73% | |
| Potassium | 178.65mg | 24% | |
| Total Carbs | 11.03g | 23% | |
| Sugars | 2.89g | 74% | |
| Dietary Fiber | 1.69g | 43% | |
| Protein | 1.76g | 22% | |
| Vitamin C | 6.9mg | 74% | |
| Vitamin A | 0.2mg | 42% | |
| Iron | 1.2mg | 43% | |
| Calcium | 21.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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