This spring vegetable soup is fast, easy, nutritious and delicious – just the way I like it. It is also perfect for spring time since all of the ingredients are readily available. To make a vegan version just substitute olive oil and one of the non-dairy cream options for the dairy. For a Thai spin, use the coconut milk and add some Tom Yum paste, kaffir lime leaves, ginger, and galangal. Oh, and LOTS of red pepper flakes!

INGREDIENTS

•    2 T  butter or olive oil
•    1 pound leeks, chopped
•    1 onion, chopped
•    2 quarts water
•    3 large potatoes, chopped (I leave these out since I am allergic to them)
•    2 large carrots, chopped
•    1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
•    1/3 cup uncooked long-grain white or brown rice (if desired)
•    3 teaspoons salt
•    1/2 pound fresh spinach
•    1 cup heavy cream or toffuti soy sour cream or coconut milk.

DIRECTIONS

1. Melt the butter/oil in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 20-30 minutes, until vegetables are tender.
3. Stir spinach and cream into the soup mixture, and continue cooking about 5 minutes before serving.