Puréed Asparagus and Potato Soup

My friend Leah surprised me with a new cookbook a few moons ago and I finally whipped something up from it in honor of SPRING! The cookbook is Local Bounty and it credits the perks of eating simply, seasonally and of course, vegan. First up - asparagus! and potato. Potatoes are not my favorite member of the vegetable kingdom but the author did an excellent job of convincing me that they can be healthy. The aroma that filled the air was reminiscent of my grandma's kitchen... <3 (minus the meat!)

2 quarts unsalted vegetable stock or water (I used stock)

4 medium potatoes (any kind but russets), quartered (I chose small red potatoes)

1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces

1 leek, cut lengthwise, cleaned well, and cut into 2-inch pieces

1 parsnip, peeled, trimmed and cut into 1-inch pieces (I used 2 carrots instead!)

1 tbsp thyme

4 cloves garlic, peeled

1 tsp salt (didn't use because I used veg. stock)

Freshly ground black pepper (LOTS!)

Juice of 1 lemon

1. Bring the stock to a boil in a medium soup pot. Once boiling add everything.

2. Bring the mixture back to a boil and cook on medium-low heat for 30 mins.

3. Strain the vegetables and set aside the stock. Blend the veggies in batches adding some of the stock as needed to facilitate processing. OR if you have an immersion blender, as I do, your life will be much easier and you can keep everything in the pot to blend! Less dishes!

4. Stir the blended veggies into the remaining stock and add the lemon juice. Taste and add more seasonings to your liking. Serve.

Being that I cook for my solo self I have a TON of leftovers. I've been sick this weekend and unable to stomach anything but finally had some soup and I must say the flavors mingled nicely while in the fridge. I like it better now than when I first made it three days ago. It has a bit of a kick that you wouldn't expect from an asparagus and potato soup. Freezed well, too!