Meatless Monday: Creamy Asparagus Soup

According to the global organization Meatless Monday, going meatless for at least one day a week is "good for you, great for your nation’s health, and fantastic for the planet." The initiative was launched in 2003 in association with the Johns Hopkins Bloomberg School of Public Health.

This recipe is just in time for the local seasonal asparagus starting very soon.

Enjoy!

Creamy Asparagus Soup

2 teaspoons Earth Balance (or other ghee or butter alternative)
2 large leeks, chopped
1 teaspoon black pepper (or less if you don’t want it very spicey)
1 teaspoon Braggs Liquid Amino Acid or tamari sauce
¼ pound white potatoes, peeled and cubed
1 tablespoon tarragon
¾ pound asparagus, discard bottom 1 and ½ inch and cut into 1 inch pieces
4-6 cups vegetable stock to cover potatoes in pot
½ teaspoon nutmeg
2 tablespoons parsley, chopped

In a large soup pot heat the Earth Balance. Sauté the leeks and add pepper and Braggs. Continue to simmer the leeks. Add the potatoes, tarragon, and thyme. Saute until the potatoes are browned. Add the asparagus pieces and cover the vegetables with vegetable stock. Simmer until the potatoes are tender. Puree the soup into a smooth consistency by using either a handheld blender, standard blender or food processor. Garnish soup with nutmeg and parsley.

This soup is so good I double the recipe.

The recipe is adapted from the book Grow Younger, Live Longer by Depak Chokra.

This week's Meatless Monday recipe shared by Jerol Kennedy. To learn more about Meatless Monday including recipes, global events, health studies and more, visit the website http://www.meatlessmonday.com.