This silky smooth vegan soup is made with asparagus, peas, leeks, spinach, dill, and potatoes. It’s a vibrant green color, making it a wonderful recipe for spring. Green foods are healing and detoxifying for the liver—the organ associated with this time of year.

Ingredients:

3 tbsp olive oil
2 cups diced leeks (~2 leeks)
2-3 cloves garlic, minced (1 tbsp)
1 cup shelled peas (fresh or frozen)
2 cups asparagus, chopped into 1” pieces
2 cups peeled and diced yellow or russet potatoes (~2 large potatoes)
1.5 tsp sea salt
1/2 tsp black pepper
2 tbsp freshly squeezed lemon juice
2 cups vegetable broth
1 cup nondairy milk
2 tbsp freshly chopped dill
2 cups spinach
For topping: nondairy cream or yogurt, pea shoots or micro greens, black pepper

Recipe:

Slice leeks in half and wash well. If they're really dirty, soak in cool water for a few minutes and agitate with your hands to release any dirt sitting in between layers. Pat dry, then slice thinly. Only use the white and light green section of the leek (the tough green leaves can be discarded).
Heat 2 tbsp olive oil in a large pot over medium heat. Add leeks and sauté for 5-7 minutes, stirring often until softened. Add garlic and continue cooking for 2-3 minutes.
Add in peas, asparagus, potatoes, salt and pepper, and stir well. Continue cooking for 2-3 minutes, then add in broth, milk, and lemon juice. Bring to a boil, then reduce to low and simmer for 20 minutes.
After 20 minutes, add in the spinach and dill. Continue cooking on low for 5-10 minutes, until spinach is wilted.
Carefully transfer the soup to a heat-safe blender. Add the remaining 1 tbsp olive oil and blend on high until smooth and creamy. Alternatively, you can use an immersion blender and blend directly in the pot. Taste and adjust salt and pepper as desired.
Serve topped with nondairy cream or yogurt, pea shoots or microgreens, and black pepper. Serves 4-6.

Recipe & Photo: @crowded_kitchen