Leek asparagus and herb soup
Savor the freshness of spring with this delightful Leek Asparagus and Herb Soup. Made with tender leeks, asparagus, peas, and fragrant herbs like chives, dill, and parsley, this creamy soup is perfectly complemented by a hint of lemon juice and Greek yogurt. It's a wholesome, comforting dish that's easy to prepare and bursting with flavor.
- 03 Apr 2025
- Cook time 20 min
- Prep time 20 min
- 6 Servings
- 15 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.86g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 4.81g | 6% |
| Saturated 1.63g | 5% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 33mg | 6% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 20mg | 22% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 530mg | 16% |
| Selenium, Se 4.03ug | 7% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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