October 16, 2012

Vegan Asparagus and Leek Soup Recipe

serves 4

We've had the strangest weather here lately with sudden heat waves followed by chilly spurts. Last night was quite cold so I decided to use up the leeks and asparagus in my fridge. I really love leeks and wonder why I don't use them more often. I definitely believe that they are underrated... They are so creamy, onion-y and flavoursome and add that extra zing to a dish. Ohhhh, my mouth is watering just talking about it. Anywho,  Jerome and I are working hard at putting the finishing touches on the eBook and I needed a quick dish to make for dinner... I just have to say, that this is the yummiest soup that I have EVER made! It was creamy and so tasty. If you love asparagus and leek, you must try this even if it is scorching hot weather. This has definitely made its way onto my mental 'favourite recipes list'. Well, I hope you all have a lovely day :)

   1 tablespoon olive oil
   2 tablespoons vegan margarine (optional)*
   2 leeks, pale and light green parts only and roughly chopped
   2 garlic cloves, crushed
   1 bunch fresh asparagus (200g), woody ends snapped off and roughly chopped
   1 potato (100g), diced
   1 handful baby spinach
   4 cups good quality low-sodium veggie stock
   freshly cracked black pepper
   1 teaspoon dried parsley
   1/2 tablespoon fresh thyme leaves (plus more t0 garnish)
   croutons to garnish (optional)

  1. In a pot on medium to high heat, add margarine, oil and leeks. Sauté for a few minutes until translucent.
  2. Add the garlic and sauté for a minute or so until fragrant.
  3. Add asparagus, potato and baby spinach and sauté for a few minutes until asparagus has softened.
  4. Add the veggie stock, freshly cracked black pepper, fresh thyme leaves and dried parsley. Simmer for 20 minutes until potato is soft.
  5. Blend it batches and put back into the pot.
  6. Serve immediately and garnish with croutons, freshly cracked black pepper, thyme leaves or anything that your heart desires. Enjoy!
  • Make sure that you really wash the leeks. I normally chop off and discard the dark end to keep the pale and light green area. Then I split it down the middle to reveal all of the leek layers. I separate the layers and put them in a colander under running water and wash out all of the dirt and mud that has been stuck inside the leek. 
  • Garnish with anything you like! Parsley, chives, croutons, vegan parmesan, salt and pepper etc... 
  • Make sure to test the saltiness of the soup - if you are using margarine and the veggie stock make sure there is a good balance of salt to your liking. 
  • The use of margarine is optional and can be cut out if you would like a lower fat and healthier version. However, margarine and leek goes so well together and adds this extra creaminess that creates a little delicious party in your mouth! hehe ^-^
The nutrition information above is an approximate guideline. Every type of veggie stock will have differing amounts of sodium.



  1. It's a great site, and maybe I'll try this recipe.;)

  2. Just made this and it was the best soup I have ever had in my life. thanks so much.

  3. Delicious. I'm not vegan, but so many regular recipes had way too much cream for my taste - gladly vegan for the day!

  4. Love, love, love your site! :) Wondering if I could use cauliflower rather than potatoes in this recipe? I'm afraid that I can't do nightshade foods so potatoes are out but I desperately want a good, thick soup!

    1. Hello! Oh thanks so much. I suppose you could! It would definitely thicken it up. Please tell me how it goes :)

    2. I made this soup over the weekend with the cauliflower and it was DELICIOUS! So, so good. I was surprised when we had the left-overs for lunch the next day and the soup was even better; I guess the flavors all melted together overnight. I'm so so happy with this recipe! Thank you! :)

    3. Hello! That is so good. I am really glad that you enjoyed it. I love this soup!!! It is amazing :) I know... lots of meals always taste nicer the next day!!

  5. Lovely soup. I've made it a couple of times. Here's what I've done to play with it...I saute chopped onion and shallots along with the leeks...sort of a lilies of the kitchen medley. I stick blend about half and leave the other have chunky and add baby spinach at the end just to wilt. Also use fresh parsley. Wonderful recipe to experiment with. Great job.

    1. Hi there! Oh thanks so much. I am glad that you enjoyed it and your changes sound amazing :)

  6. Hi there,
    Just wondering if this will freeze and reheat OK?

  7. Hi Madison,
    Can this soup be frozen?