1 cup vegetable stock 1/2 cup water 1/2 cup leeks, chopped 1/4 lb asparagus, trimmed and cut into 1/2-inch pieces 1/2 tsp fennel, chopped (optional) 1/2 tsp thyme, chopped (optional) 1/2 tsp dill, chopped (optional) freshly ground black pepper, to taste fresh parsley, chopped
1. Heat stove to medium-high heat. Add asparagus and fennel. Simmer for four to five minutes.
2. Add the vegetable stock and water. Bring to a boil then reduce heat to medium-low. Simmer for 10 to 12 minutes.
3. Add soup to the blender and blend until smooth. Season to taste with freshly ground black pepper.
4. Add to individual serving bowl and garnish with chopped parsley.
**Note: Calorie count does not include optional ingredients. This recipe can be made using half of a large head of broccoli instead of the asparagus. In step 2 you will have to simmer the soup longer to make sure the broccoli is cooked.
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