By Stacy Watkins
San-J, the international soy sauce brand located right in the Commonwealth in Henrico, offers a range of dietary restriction-friendly sauces and recipes. This soup is vegan and features San-J’s original Tamari Soy Sauce, which is naturally gluten-free thanks to the brand’s traditional Tamari brewing methods.
1 pound asparagus
3 tablespoons olive oil (divided)
Kosher or fine sea salt
Freshly ground black pepper
2 medium leeks
4 garlic cloves
10 ounces/2 cups of baby peas (frozen and thawed)
2 cups gluten-free vegetable broth
One 14-ounce can of coconut milk
2 tablespoons San-J Tamari Soy Sauce
1 tablespoon lemon juice
Preheat the oven to 400°F. Trim the ends of the asparagus, and place the asparagus on a sheet pan. Drizzle with one tablespoon of olive oil, and season with one teaspoon of salt and a half teaspoon of pepper. Toss to coat and roast for 10 minutes, or until tender. Cut into 1–2 pieces, saving a few of the tips for garnish.
Clean the leeks and chop the white and light green parts. Heat two tablespoons of oil in a stock pot or Dutch oven over medium heat.
Add the leeks and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for another minute.
Save a few of the peas for garnish and place the rest in the skillet along with the vegetable broth, coconut milk, 1 teaspoon of salt, and a half teaspoon of pepper. Raise the heat and bring to a broil.
Pour the mixture into a blender, working in batches if necessary, and blend until smooth. Pour the mixture back into the pot, heat until hot, and stir in San-J Tamari Soy Sauce and lemon juice. Season to taste with additional salt and pepper if necessary.
Garnish with reserved asparagus tips and peas and serve.
