In the spring and early summer, we can get fresh asparagus delivered in our farm box. One of the treats I like to make when this happens is a creamy asparagus and potato soup with leeks and sage. It’s a comforting, nourishing bowl of healing goodness.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($9 total for a good pot of soup)
12 small Yukon Gold yellow potatoes – $1.80
2 tbsp olive oil – $0.20
2 leeks – $2.99
1 bunch/20 stalks of asparagus – $3.29
3 cups vegetable broth – free from boiling leftover kale stalks with some herbs
1/2 tsp sage – $0.14
1 lemon, squeezed – $0.20
2/3 cup plain soy milk – $0.25
Salt and pepper to taste
Roasted chickpea garnish – free leftovers
1. Prepare the ingredients: wash and chop all the vegetables, and boil the potatoes in a large pot of water for about 15 minutes until you can easily poke a fork through them. Drain and set aside.
2. In a large pan, heat the olive oil over medium high heat. Add the chopped leeks and cook for about 5 minutes until they soften, then add the asparagus, potatoes, broth, and sage. Mix well and warm everything up to a boil. When the asparagus is bright green and hasn’t past that to dull green, take it off the heat.
3. Stir in the lemon and soy milk. Blend the whole mixture in batches in a blender until relatively smooth, then return to the pot. Stir and warm over medium heat, then serve warm with a garnish of roasted chickpeas or any other decorative snacks you have on hand.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 18/18 (maximum score!)
If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!