I don’t know about you but when the weather starts to turn colder I always think of soup for lunch. It’s so comforting with a slice of fresh bread and butter to dip in. To be honest I couldn’t contemplate it without it.
This delicious leek and asparagus soup is healthy and low fat and it’s a great soup to make on repeat. Feel free to add a bit of cream to make it a bit more luxurious but that’s your call.
2 leeks – chopped
4 large asparagus spears
500ml vegetable stock
Salt and cracked black pepper to season
1 knob of butter
100ml cream optional
Chop your leeks into discs and your asparagus spears into inch long pieces.
Transfer to a large saucepan and pour over your vegetable stock.
Simmer for approximately 15 minutes until the veg is tender.
Season with salt and cracked black pepper and stir through your knob of butter until it has melted.
Blend to a smooth consistency.
Up to you if you want to add a little dash of cream at this point.
Serve piping hot with a chunk of fresh sour dough and butter for dipping.