Playing Rachel Beller's Green Pea, Asparagus and Parsley

“A Hollywood favorite during award season among my celebrity clients, this tummy debloater is my delicious red-carpet ready trick of the trade. The secret in this soup is the parsley, which helps flush out excess water from the body and keeps tummy bloat at bay. Plus, asparagus is rich in vitamins A, E, C, and K, and the green peas are high in protein and loaded with all types of B vitamins that may help energize you. I think of this trio of powergreens as a tasty multivitamin in a bowl!”

Ingredients
  • 1 tablespoon coconut oil
  • 1 1/2 cups chopped leeks
  • 8 cups low-sodium vegetable broth
  • 6 cups frozen green peas
  • 2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
  • 1/2 cup chopped fresh parsley
  • Himalayan or sea salt and freshly ground black pepper
Preparation

*Power Up and add 2 teaspoons minced fresh thyme (stir it in with the parsley) to the pot and 1 tablespoon Cashew Crème or Sesame Kale Pesto to your bowl! Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus, and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and purée until smooth then return it to the pot. Add the parsley and stir well to combine. Season with salt and pepper to taste and serve.