I’m giving myself complete permission to slow down this month.  And I don’t just mean move at a slower pace.  I mean…stop planning and doing so much.  Just when one project ends, I have 50 others waiting in the wings.  I’m tired of having to think about so much at once.  I’m in great need of enjoying the things that I usually don’t set aside time for – like playing in my kitchen.  It’s so easy to get in a rut and cook the same things every week, but I was inspired when I visited our local farmer’s market last week.  The culinary school was giving demonstrations of this delicious soup.  Seriously…it is divine.  And it’s super easy to make.
This is the season for asparagus so go out and try this meal.  You, and your family, will love it.

Spring Leek and Asparagus Soup
2 Tbsp olive oil
1 Tbsp butter
1 shallot, peeled and finely chopped
2 leeks, washed & thinly sliced
1 lb fresh asparagus, cut in thirds, reserve tips
1 tsp curry powder
salt & pepper to taste
6 cups of veggie (or chicken) stock
1 bunch chives, chopped (garnish)
Heat 2 Tbsp of the olive oil in a large pan.  Sauté shallot and the leeks until the white parts of the leeks are opaque and the green parts are brightly colored (about 3 minutes).  Aren’t leeks beautiful?
Hint:  Thinly cut the leaks, using the white part and a little bit of the green, below the leaves.  Then, soak them in water and separate them with your hands.  This will ensure any sand or dirt gets washed away.
Add asparagus (not the tips), curry, salt and pepper.  Continue cooking for another 3 minutes or so.  Add the stock and simmer for 15 minutes until the asparagus is really tender.  Puree the soup until it is really smooth – using a blender, Vita-Mix or immersion blender.
Return to the pot and keep warm.  In a small pan heat 1 Tbsp butter and sauté asparagus tips for about 5 minutes.  Season to taste, and top soup with the asparagus tips and chopped chives.
What a perfect spring meal!  Enjoy.
As I continue to move at a slower pace with less on my plate, I am excited to play more in the kitchen and try new things along the way.
Your Personal Reflection:  What new things are you making space for this spring?

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