Asparagus and Leek Creamy Soup
Creamy Asparagus and Leek Soup: A Taste of Spring
Looking for a vibrant and healthy soup to brighten up your meals? Our Creamy Asparagus and Leek Soup is the perfect choice! This Mediterranean-inspired recipe is packed with flavor, incredibly easy to make, and comes together in just 30 minutes. It’s a wonderful way to enjoy seasonal asparagus and a comforting dish for lunch, dinner, or a light starter.
This soup isn’t just delicious; it’s also incredibly good for you. Asparagus is a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. Leeks add a subtle oniony sweetness, and the coconut milk creates a velvety smooth texture without relying on heavy cream. Plus, it’s naturally gluten-free and can easily be made vegan!
What makes this soup special?
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins and minerals from fresh asparagus and leeks.
- Creamy & Flavorful: Coconut milk creates a luxurious texture and subtle sweetness.
- Versatile: Enjoy as a starter, light lunch, or satisfying dinner.
Tips for the Best Soup:
- Fresh is Best: Use fresh asparagus and leeks for the most vibrant flavor.
- Sauté Slowly: Allowing the vegetables to sauté slowly develops their natural sweetness.
- Adjust Seasoning: Don’t be afraid to taste and adjust the seasoning to your liking.
- Garnish with Flair: A drizzle of extra coconut milk adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen asparagus?
A: While fresh asparagus is recommended, you can use frozen in a pinch. Be sure to thaw it completely and squeeze out any excess water before using.
Q: Can I substitute the coconut milk?
A: Yes! Almond milk works beautifully as a substitute for coconut milk, offering a similar creamy texture.
Q: Is this soup suitable for vegans?
A: Absolutely! This recipe is naturally vegan.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Q: What if I don’t have a blender?
A: You can use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender.
We hope you enjoy this delightful Creamy Asparagus and Leek Soup! It’s a recipe you’ll come back to again and again.
Creamy Asparagus and Leek Soup
Ingredients
- ½ kilo asparagus
- 2 leeks
- 4 garlic cloves
- 2 tbs coconut oil
- 1 can full-fat coconut milk Almond milk works as well
- 2 cups vegetable broth
- 2 tbs pepper
Instructions
- Mince the asparagus, leek and garlic.
- In a large soup pan, heat the coconut oil and saute the vegetables for about 20 minutes, or until the vegetables are tender and moist.
- Add the veggies, hot vegetable broth and the coconut milk to a blender.
- Blend for 5 minutes until creamy.
- Season to your tasting.
- Drizzle with remaining coconut milk when serving.
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