Whats in the farm in Detroit? Not a whole lot! I spoke to the farmer at a small organic farm in Clarkston, Michigan today and he confirms that we are a few weeks away from the homegrown Michigan asparagus. So instead of a dairy-free asparagus soup, I decided to recreate my famous celery leek soup. This soup is light, vegan and easy to make, not to mention if you do not add the coconut milk or heavy cream it is about 80 calories a serving and low in carbs!
Ingredients
- 2 Tablespoon olive oil
- 4 Cups of vegetable broth
- 1 Leek cleaned, cut the leek and remove the stem and soak in a bowl of water to remove the dirt
- 1 Bunch of celery cleaned
- 1/ 2 of a large onion
- 1 Tablespoon of minced garlic
- 1/2 Cup of white wine
- 1/2 teaspoon of thyme
- 1 Tablespoon of ginger
- 1 Tablespoon of thyme
- 1/2 Lemon
- pepper to taste
- pumpkin seeds and celery leaves for garnish
Instructions
Dice onion, leek, and celery in a food processor
Add olive oil to a large pot on a medium heat
Add onion, leek, celery, garlic, pepper, thyme, ginger and saute for 10 minutes
Add pepper to taste while vegetables are cooking
Add white wine, vegetable stock and bring to a boil
Reduce heat and simmer for 30 mins
Squeeze 1/2 of a lemon before blending
Remove from the heat and use a immersion blender to create a smooth creamy texture
Serve the soup garnished with pumpkin seeds, celery leaves and pepper to taste
Notes
Tip: The ginger bring a spicy flavor to the soup, if you do not want it spicy remove the ginger. Heavy cream can be added for thickness but to keep the calories down add cauliflower rice before you use the immersion blender If you are vegan add coconut milk
