Asparagus is an absolute favorite vegetable in our house. In fact, in a recent family poll, it ranked #2 – right after broccoli. Asparagus is a springtime vegetable, but with our worldwide market it is available most of the year. Did you know that asparagus contains inulin? Inulin is involved in digestive support called “prebiotics”. Inulin is a unique type of carbohydrate called a polyfructan. Unlike other carbohydrates, inulin does not get broken down in the small intestine. It actually passes through undigested to the large intestine. At this point, it becomes an ideal food source for certain types of bacteria that are associated with better nutrient absorption, lower risk of allergy, and lower risk of colon cancer.
This soup is one of the most delicious ways to enjoy inulin! For awhile, I was making this soup every week – it really is that good. There is such a creamy quality to this soup that is so comforting. The flavor is deliciously light with subtle onion undertones that add depth of flavor. This soup is also one of the quickest soups to make – ready in less than 30 minutes! I guarantee once you eat this soup, asparagus will become a favorite vegetable in your house too!
1 large leek, chopped
1 large shallot, chopped
1 large bunch of fresh asparagus (2 1/4 pounds), chopped
4 cups vegetable broth
2 teaspoons sea salt
½ teaspoon dried thyme
freshly ground black pepper
Heat a 4- or 6-quart pot over medium heat. Add the leeks and shallots; sauté for about 10 minutes, or until shallots become translucent. Add in some vegetable stock to prevent the leeks and shallots from browning. Add the asparagus, stock, salt, thyme, and pepper (to taste); cover and simmer for about 15 minutes. Turn off heat. Use a stainless steel immersion blender to puree the soup in the pot, or transfer to a blender and puree in batches. Taste and adjust salt and seasonings. Add more stock for a thinner soup.