Asparagus Soup
2 cups chopped asparagus
2 tablespoons olive oil
1 cup thinly sliced leek
1 cup cubed potato
1 carrot, diced
3 cups water
3 cups vegetable stock
Sea salt
Black pepper
Squeeze of lemon juice
Heat two tablespoons olive oil over medium heat in a large pot. Saute leeks for 1 minute. Cook potato about 5 more minutes. Toss in the asparagus and carrot; sauté three minutes. Pour in water and stock, then bring to a boil.
Season with black pepper and salt, cover the pot and simmer over low heat for about 20 minutes, until asparagus is tender. Blend soup with a hand blender until smooth and creamy. Top with a squeeze of lemon, if you like.


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