Spring Leek and Asparagus Soup

A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings.

Spring Soup to the Rescue

I love Spring – the tulips blooming, sunshine starting to show it’s face again, and the thin stalk asparagus showing up in the grocery store.

It is a bit misleading though. The sun makes an appearance and before you know it, people are breaking out the sleeveless shirts and firing up the bbq. A cool 50 degrees is not what I call “shorts” weather.

That’s why I love this Leek and Asparagus Soup – it’s the perfect bridge between saying goodbye to winter and hello to warmer weather.

Seasonal Vegetables

I’m a big believer in trying to buy seasonal produce as much as possible. It’s often less expensive and more flavorful than out of season vegetables.

This recipe utilizes the following seasonal veggies to create this great soup-

• asparagus
• leeks
• parsley

Check out this March Seasonal Produce Guide to check out what else is in season this month.

Spring Leek and Asparagus Soup

This creamy soup has such a great tasting, fresh flavor and guess what…doesn’t have any cream or thickener! Just a handful of real ingredients and you get a bowl of flavor packed goodness.

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5 from 1 vote

Spring Leek and Asparagus Soup

A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings. 

Course Appetizer, Soup

Cuisine Mediterranean, vegetarian

Keyword asparagus, leek, soup, vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 146kcal

Author Brynn at The Domestic Dietitian

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium leeks tops removed
• 2 cloves garlic
• 4 cups vegetable broth
• 1 pound asparagus (save 3 stalks for optional garnish) ends removed, cut rest of stalks into 2 inch pieces
• salt and pepper to taste
• Optional Garnish: shaved asparagus, dollop of greek yogurt
• 1/2 bunch flat leaf parsley (leaves and stems)
• 1/2 bunch cilantro (leaves and stems)

Instructions

• Heat a large stock pot over medium heat on the stove. Add butter and olive oil.
• Slice leeks in half lengthwise and rinse under cold water to remove any dirt
• Add sliced leeks and garlic cloves to stock pot
• Lightly sauté until leeks are soft, about 5 minutes
• Add vegetable broth to pot and bring to a boil
• Once boiling, add cut asparagus and stir to combine
• Cook until asparagus is tender, about 6 minutes
• Add fresh parsley and cilantro and stir to combine.
• Remove from heat and ladle contents of stock pot into a high powered blender (may need to cook in batches)
• Puree until smooth, taste and season with salt and pepper and needed
• Garnish (optional) with shaved asparagus and dollop of greek yogurt

Notes

Nutritional Analysis (per 1 serving) –

146 total calories

8 grams total fat (2.8 gram saturated fat)

8.2 grams protein

12.2 gram carbohydrates (3.2 gram dietary fiber, 4.6 gram sugar)