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Recipes
Recipes
- Leek, Asparagus and Herb soup
By Nutri People
Ingredients
1tbsp
Omega Excellence Organic
Coconut
Butter
2 medium leeks, trimmed and finely chopped
2 cloves
garlic
, minced
1/
2lb
new potatoes, diced
500ml
chicken or vegetable stock
1lb
fresh asparagus, cut to 1/2 inch pieces
Handful of sugar snap peas, cut into 1/2 inch pieces
3tbsp
chopped fresh chives
1tbsp
chopped fresh dill
2tsp
chopped fresh flat-leaf
parsley
, plus extra for garnish
2 cups skimmed milk
1tbsp
lemon
juice
Freshly ground black pepper and salt to taste
1/3 cup plain low fat yoghurt, for garnish
Drizzle of Omega Excellence Cold Pressed
Walnut
Oil, for garnish
Method
Heat the
coconut
butter in a large saucepan over a medium heat, until melted. Add the leeks and cook for about five minutes until softened, stirring regularly. Add the
garlic
and cook, stirring, for 1 minute.
Add the potatoes and stock. Bring to a simmer then cover and reduce the heat to medium to low. Simmer for about 10 to 15 minutes, until the potatoes are tender.
Stir in the asparagus and peas and simmer, covered, for 3-4 minutes, until tender. Remove from heat and stir in the chives, dill and chopped
parsley
. Transfer the soup to a blender and blend until smooth.
Return the soup to the pan. Add the milk and heat through. Stir in the
lemon
juice, salt and pepper. Garnish each serving with a little yoghurt, a drizzle of
walnut
oil and a sprig of parsley.
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