(updated March 18, 2017) // by Phoebe Lapine // 14 comments
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I can’t believe that I successfully made it though my 30 day detox. I hit a really dark patch on the third weekend, as I sat around the dinner table and watched my friends drink a nice decanted Vacqueyras while eating gluten-free chocolate cake. But other than that, the month kind of flew by.
The process of retox-ing this weekend with wine, chocolate, and green tea was almost as interesting as the elimination experiment itself. People talk a lot about mindful eating. But as I was faced with my first glass of grape juice in a month, I think I learned what mindful drinking feels and tastes like. It’s my goal to keep that kind of integrity in my alcoholism and transition from being an equal-opportunity drinker to more of a high minded dandy.
Perhaps I was already on my way to earning my fancy pants. A few months ago I ridiculed my girlfriend Lydia for bringing over a bottle of Cavit to a dinner party at my apartment. It’s the bottle I usually cook with. But more importantly, it represents the larger scale industrial vineyards that I’m no longer interested in investing my taste buds and liver cells in. She was appalled that I would scoff at a $12 bottle of wine, because a few years ago, anything over $10 would have been seen as an occasion to break out the fine Ikea stemware. But I feel one of the milestones of late-twenties adulthood these days is graduating to the $15 to $30 wine bracket. For lack of more concrete accomplishments like, say, owning a home or being able to keep a plant alive for longer than 3 weeks, this is something we can take pride in.
I went on a little tangent there. But one of the things I’ve noticed in my detox is the amazing halo effect all these limitations have had on my cooking. It’s really forced me to live my message. I’ve cooked for pleasure and eaten more meals at home this month than ever before. Sure, part of this is that not drinking and the fact that it’s been cold and gloomy most of March has turned me into a little bit of a hermit. But in the process, I’ve gotten back to making simple one pot meals that last the whole week, so they’re always something delicious, healthy and homemade in the fridge. And so that I never have to leave the house.
I’ve started seeing beautiful bunches of asparagus at the market, but it hasn’t felt enough like spring to really use them in their naked form. A few weeks ago I added them to this vegan and healthy version of potato leek soup. I love using potatoes to make soups creamy and cut down on the need for dairy. The resulting concoction tasted like cream of asparagus soup and a potato leek soup had a love child. It’s delicious, even if the complexion doesn’t scream spring. Until the weather does, who cares?
Eat it alongside a nice glass of wine, if your taste buds have come of age in such a way, or 5 buck chuck out of a mason jar. I won’t judge.
Xo
Phoebe
Asparagus Potato Leek Soup
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This potato soup recipe is a hybrid of two of my favorites - cream of asparagus soup and potato leek soup. I made my version vegan and healthy, but still creamy. Since it's all one texture, I recommend some herbs or croutons for garnish.
Prep Time 5 minutes minutes
Total Time 30 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
Instructions
In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes.
Add the asparagus pieces and remove from the heat. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
DessertForTwo says I laughed out loud when you said you jumped to the next wine price bracket. I, unfortunately, have done the same. And when someone shows up at my house with an Australian $12 diddy….I can’t say they get invited back. Sorry not sorry.
This soup sounds awesome. I’m in awe of your detox! I am going to do that the minute I’m done with my cookbook. Until then, I have a glorious excuse to eat dessert for the next 6 months 🙂
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- Phoebe Lapine says See AlsoCream of Chicken Soup Recipe
ahahah I’m so glad! It sounded so snobby when I wrote it, I literally deleted and retyped the sentence 5 times. But you’re right. Sorry not sorry!!
I’m so excited for you about the book!!! Wish I lived nearby to taste test 🙂 Consider this a formal request for some gluten-free goodies.
xxxx
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- Skye says
God, well done you. 30 days. My body is desperate need of a cleanse – so am in pre-cleanse at the moment and then juices for three days later this week. One day in and I’m already struggling. That gluten free chocolate cake would definitely have pushed me over the edge. Xx
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- Phoebe Lapine says
Good for you Skye!! I’m wary of juice cleanses as they have such a high sugar content and no fiber. If you’re really trying to help your liver, I would recommend just cutting out sugar, alch, and caffeine and eating good wholesome organic whole foods. My acupuncturist also recommended going gluten-free vegan. It’s all about limiting the toxins you’re subjecting your liver to, and sadly animal products (unless organic) have a lot. Let me know how it goes!!
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- Skye says
Thanks, Phoebe – I need all the encouragement that I can get! I completely agree about the sugar content in most juice cleanses – this is a (very un-fun) vegetable juice program, mostly kale and the like. So, I’ll see how I go… I miss cheese, though… What’s the thinking behind gluten free vegan? Does that eliminate grains like spelt as well? x
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- Josee says
Hi Phoebe,
Which spring herbs did you use out of curiosity? Merci. Josée
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- Phoebe Lapine says
Chives + mint. But you can use anything you like!
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- Phoebe Lapine says
The soup would also taste great with some sorrel in the puree, in season this time of year.
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- Chaim says
Add this. Take pita and slice open. Spray olive oil pam and sprinkle with garlic. Bake until golden.
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- plasterers bristol says
Top marks for this. Tastes great. Thanks for sharing.
Simon
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- Raven DiSalvo-Hess says
I lost my mind and bought buy 1, get 1 free asparagus, so now I’m in a panic with what to do with it before it gets slimy. I have a saute planned for one bunch but not sure what to do with the other. Eeek! Long story short: Does this soup freeze well?
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- Phoebe Lapine says
sure does! I’ve never met a soup that doesn’t freeze well 🙂
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