Serves 4
Ready in 35 minutes

Ingredients

* 2 tsp ghee (substitute olive oil to make the dish vegan)
* 2 large leeks, chopped
* 1 tsp black pepper
* 1 tsp braggs liquid amino acid or tamari sauce
* ¼ lb white potatoes, peeled & cubed
* 1 tbsp tarragon
* 1 tsp thyme
* ¾ lb asparagus, discard bottom inch & cut into 1 inch pieces
* 6 cups vegetable stock
* ½ tsp nutmeg

Instructions

1. In a large pot, heat the ghee.
2. Add the leeks and sauté for a few minutes.
3. Add in the pepper and braggs while continuing to simmer the leeks.
4. Add in the potatoes, tarragon and thyme. Sauté until the potatoes are browned.
5. Next, toss in the asparagus pieces and cover with the vegetable stock. Simmer until the potatoes are tender.
6. Purée the soup in a blender.
7. Garnish with nutmeg.

Ashley Pitman is a fresh and authentic voice that brings potent ancient wisdom to the dinner table – as something the entire family can understand, embrace and enjoy. She supports thousands of people in crafting a thriving day-to-day experience that’s in favor of their best work – we’re talkin’ raw foods, ayurveda, cleansing, life-enhancing relationships, yoga, meditation, conscious business, and community. For tons of free valuable content visit her blog or sign up for the free weekly newsletter.