Cream of Asparagus and Broccoli Soup

I'm usually not a "creamy soup" person, but today called for something light yet hearty. I recently fell in love with a new cookbook: Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters. I was intrigued by the Cream of Asparagus soup and decided to give it a try. I didn't have enough asparagus on hand, so I threw in some broccoli too.

The directions recommend putting this back in the fridge and letting it sit for a few hours before serving to let the flavors meld together. The flavors do get stronger the longer it sits, but it's perfectly acceptable to serve right off the stove. If it's warm outside, you can also serve it chilled. If you don't have any miso on hand, you can substitute some veggie broth or a bouillon cube for a little extra flavor. This soup goes great with some toasted whole-wheat naan or any bread of your choice.

Serves 6.
2 bunches asparagus (3 cups chopped)
2 heads broccoli (3 cups chopped)
2 Tbs olive oil
2 garlic cloves, minced
3 leeks, white parts only, chopped
1/2 cup rolled oats
3 cups rice milk
1/2 tsp dried dill
sea salt and pepper
1 tsp mellow white miso per serving

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside. Wash and chop broccoli and set aside.

In a large pot over medium heat, saute garlic and leeks in olive oil until soft (2-3 minutes). Add asparagus, broccoli, oats, milk, and dill, then add enough water just to cover asparagus and broccoli. Bring to a boil, reduce heat, cover and simmer until asparagus and broccoli are soft (about 10 minutes). Remove from heat and cool slightly.

Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper. Dissolve miso in just enough water to make it a liquid. Stir into each serving. Garnish with dried dill and serve.

Note: Miso is added to individual servings rather than to the full pot so you can reheat leftover soup without destroying miso's living enzymes.