Leek asparagus and herb soup
This creamy Leek Asparagus and Herb Soup features fresh leeks, asparagus, and peas, blended with herbs for a comforting dish. Perfect for a light lunch or cozy dinner, it offers a balance of vibrant flavors and smooth texture.
Cook time 20 min
Prep time 20 min
Ingredients:
2 leeks1 tbsp olive oil
2 garlic cloves
2 cups vegetable broth
1/2 cup asparagus
1/2 cup peas
3 tbsp chives
1 tbsp dill
2 tbsp dried parsley
2 cups milk (2% fat)
3 oz greek yogurt
1 tbsp lemon juice
1 dash salt
1 dash black pepper
2 potatoes
This delicious Leek Asparagus and Herb Soup is a perfect blend of fresh vegetables, herbs, and creamy ingredients. It's an ideal dish for a light lunch or a cozy dinner, combining flavors that are both comforting and rejuvenating. Using fresh leeks, asparagus, peas, and a mix of herbs, this soup provides a healthy and flavorful meal that can be made in under an hour.
Instructions:
- Trim the leeks, removing the dark green tops and roots, and thoroughly rinse to remove any grit.
- Slice the leeks thinly.
- In a large pot, heat the olive oil over medium heat.
- Add the sliced leeks and minced garlic. Sauté for about 5-7 minutes until the leeks are soft and translucent.
- Add the diced potatoes to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for about 10-15 minutes until the potatoes are tender.
- Once the potatoes are tender, add the asparagus, peas, chives, dill, and dried parsley.
- Stir well and cook for another 5 minutes until the asparagus is tender but still vibrant green.
- Add the milk to the pot.
- Bring the soup back to a gentle simmer, but do not let it boil.
- Remove the pot from heat.
- Using an immersion blender, carefully blend the soup until smooth. If using a countertop blender, blend in batches and return the soup to the pot.
- Once the soup is smooth, stir in the Greek yogurt and lemon juice.
- Add salt and black pepper to taste, stirring well to combine.
- Ladle the soup into bowls.
- Garnish with additional chives or dill if desired.
- Serve hot with crusty bread or a side salad for a complete meal.
This Leek Asparagus and Herb Soup is a versatile and nutritious dish that can be customized to your taste preferences. Whether you’re looking for a light start to your meal or a comforting main course, this soup delivers on both flavor and health benefits. Enjoy the freshness of the ingredients and the simplicity of the preparation for a delightful culinary experience.
Leek asparagus and herb soup FAQ:
The total cooking time for the Leek Asparagus and Herb Soup is approximately 30-40 minutes. This includes sautéing the leeks, cooking the potatoes, and simmering the soup with the added vegetables and herbs.
You can use any vegetable broth that you prefer. Homemade or store-bought options work well. Just ensure it is low-sodium if you are watching your salt intake.
Yes, to make the soup vegan, substitute the milk with a plant-based milk (like almond or oat milk) and replace the Greek yogurt with a dairy-free yogurt alternative.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; just make sure to leave some space in the container for expansion.
If you don’t have leeks, you can substitute them with onions or shallots for a similar flavor profile, though the final taste will vary slightly.
Tips:
- When preparing leeks, make sure to clean them thoroughly as dirt can often get trapped between the layers.
- For a more intense flavor, consider roasting the garlic cloves before adding them to the soup.
- Blend the soup in batches if your blender is small to avoid overfilling and potential spills.
- If you prefer a thicker soup, reduce the amount of vegetable broth or add an extra potato.
- Garnish with extra chives or a dollop of Greek yogurt for added texture and flavor.
Nutrition per serving
6 ServingsCalories 140kcal
Protein 7g
Carbohydrates 22g
Fiber 2.86g
Sugar 8g
Fat 4.81g
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