My friend Beth and I cooked together this week, and it was so much fun. She has a phenomenal natural flare for flavours. I love cooking and eating with her! 

She came over to spend the day with me relaxing, laughing, and eating after a very busy time in her life. She is pregnant with her third child, and so I wanted to pamper her with some great food, just as she has done for me more times than I can recall. It seems I am always over at her house eating! It was nice to reverse positions. This simple soup was one of the fruits of our labour.

I've always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little by adding in some alkalizing green vegetables, and asparagus is one of the most alkalizing foods on the planet. Asparagus is absolutely loaded with Vitamin C, and a good source of zinc and selenium. It has powerful antioxidants that protect against free radical damage. It is really low in calories too. The health benefits of asparagus are endless. 

For those of you following The Body Ecology Diet you will relate to this, and if you are looking for recipes this is your lucky day! I have had a problem with candida. I had to reluctantly take a course of antibiotics last year, during the The Melbourne Theatre Company production of August Osage County. A horrible cold swept through the whole cast, and I fell victim to it in the last two weeks. Needless to say, it wreaked havoc in my system, and I have been trying to repair the damage ever since. Asparagus are a wonderful vegetable to eat if you are trying to restore intestinal health. Asparagus contains inulin, which promotes the growth of friendly bacteria when digested by the friendly bacteria in the large intestine. Asparagus is a natural diuretic. It contains significant amounts of folic acid and B6, which promote heart health and fetal health. Vitamin K, calcium, and magnesium assist with bone health and strength; and manganese and B Vitamins for energy.

This soup is delicious too! The tip is the lemon juice, that turns this soup from “so-so” to sublime. Add the lemon gradually to taste. 

If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water. 

Thanks Bethy. I love you. 

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Vegan Lemon Asparagus Soup

Lift-With-Lemon Asparagus Soup

  • 2 tablespoons of olive oil
  • 2 large organic leeks washed thoroughly and thinly sliced
  • 5 large organic red skinned potatoes scrubbed and not peeled and rustically chopped.
  • 750gms organic asparagus trimmed and chopped.
  • 8 cups vegetable broth (I use Massel)
  • 1 -2 tsp Celtic sea salt
  • juice of 2 lemons – or more to taste
  • Nutmeg to serve
  1. Saute the leeks in oil until soft and translucent.
  2. Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
  3. Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
  4. We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
  5. Then blend thoroughly in your Vitamix until smooth and creamy, Return to the stove, and reheat.
  6. 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!

Tips!

the best way to store lemons

Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.

Oh Yum! This soup is so simple and I really like the lemony flavour.

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Thanks! I LOVE the lemony flavour too.
Doesn’t lemon juice just make EVERYTHING better. Thanks Bethy! You ROCK!

I love discovering new and different soups, especially in the colder seasons. This was so light and tasty. This one goes into the collection. Ta x

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Thanks Steven. I really love this soup too :)
Glad you enjoyed it.

Oh my…what an incredible soup this! Thanks so very much…it kept me warm tonight

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GREAT! That is what a good soup is for!

Have made this soup several times, once with a non-BE friend of mine, and she still talks about how great it was.  Even her one year old son loved it!  I love how refreshing it is, too!

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LOVE that! When non BE peeps love the recipes we enjoy! Thanks for sharing Lorai! You ROCK!

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