Creamy Asparagus Soup

I love a good creamy soup to comfort (aka put a warm blanket on) my stomach when it's drizzly or cold outside. The other day, I got adventurous & tried this creamy soup... the only catch is that there is NO cream, but I bet you wouldn't be able to tell. It's thick, rich, & hearty, but oh-so healthy! There's only about 200 calories a serving & nearly 10 grams of fiber... & best of all, it actually tastes good. I've got both my mom's & husband's approval on this one!

Creamy Asparagus Soup

Ingredients

1 tbsp olive oil

1 garlic clove

2 small potatoes, peeled & chopped (I didn't peel mine)

2 tbsp filtered water (unless you live in Duluth & the water is mighty fine, then use tap)

2 pounds asparagus, chopped

3 leeks, cleaned & chopped

2 tsp freshly ground black pepper

2 cups (unsweetened, plain) almond milk (found in the natural/organic section)

Directions
In a stockpot over medium heat, saute the olive oil, garlic, & potatoes for about 10-15 minutes, adding water as needed to prevent sticking & promote steaming. Add asparagus, leeks, & pepper to the potatoes, & saute until tender. Add the almond milk to the pot & bring to a boil. Reduce heat to low & simmer for 10-15 minutes. With an immersion blender (or a regular blender if you don't have one), emulsify the ingredients until thick & creamy. Voila!

Recipe taken from The Everything Eating Clean Cookbook by Britt Brandon, CFNS, CPT