April 5

Cooking Class: Leek, Asparagus & Herb Soup

How To, Recipes, Soup/Stew

0  comments

Soups are a GREAT way to practice basic cutting and cooking skills as well as get a ton of nutrition in an easy to digest form!  Using homemade stock will add even more goodness, but you can always use a CLEAN purchased type.

This soup is simple to prepare and has a bright, delicious flavor perfect for spring. The leeks add a silky texture and subtle taste, but if you can't find any, shallots or onion can be substituted. Broccoli or cauliflower can be substituted for the asparagus.  Mix up the herbs to your tastes and to what you have available.  

If you need help on cutting the leek, check out the how-to video below.

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

cooking class, Gluten Free, member content, Plant-Strong, Vegan


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