soup and such

simple, fresh vegetarian soups and more

asparagus and leek soup {virtual vegan potluck}

47 Comments

I’m so excited to be participating in my first Virtual Vegan Potluck today! Welcome to Soup and Such fellow potluckers! Pull up a chair and let me get you a bowl of soup.

I wanted to try something new for the potluck, keeping it seasonal and simple. I settled on this creamy asparagus and leek soup, thickened with some white beans and flavored very simply with salt, pepper, and a few squeezes of fresh lemon juice. It is super easy to make, 100% vegan as is, and most importantly, delicious!

Asparagus and leek soup

Asparagus and leek soup

The inspiration for this soup comes from Deborah Madison’s recipe for asparagus soup in her excellent Vegetable Soups. That cookbook is one of my favorites because her flavor combinations are always so good. Having said that, however, I did play around with the ingredients to simplify things a bit. I used leek instead of green onions and white beans instead of potato as a thickener. I just love leeks in pureed soups, so I couldn’t help myself. I took a chance with the white beans, but they worked really well here.

This soup would make a lovely starter for a special meal, but I ended up eating two bowls as an early lunch right after I made it. It was so good! Also, I didn’t have any on hand, but I think homemade croutons would make an excellent topper for this soup. I’ll do that next time.

Happy springtime cooking, everyone! ~Inge

p.s. If you’d like, you can subscribe to Soup and Such and receive an email every time a new post is available. I usually post about once a week. Everything I make is vegetarian and some things are vegan. Subscribe by clicking on the “follow” button at the top right!

 

To visit Eat.Breathe.Balance (the blog that precedes mine in the potlick), click here!

To visit House Vegan (the blog that follows mine in the potluck), click here!

To start at the very beginning of the potluck, click here!

 

Asparagus and leek soup
Inspired by Deborah Madison’s Vegetable Soups

An important tip: don’t leave out the fresh lemon juice at the end because it really brightens everything up. I even squeezed more lemon juice into my individual bowl of soup. If you’re thinking about adding a fresh herb, that is a good idea! Perhaps some chopped tarragon or basil stirred in at the end? You can also go the extra mile and make homemade croutons as a soup topper.

1 tablespoon olive oil
1 bunch of asparagus (about 5 cups chopped)
1 leek (about 2 cups sliced)
4 – 5 cups of veggie stock
1 cup canned white beans, drained and rinsed
Salt + pepper, to taste
Fresh lemon juice

Method:

1. Heat the olive oil in your favorite soup pot over medium heat. Add the asparagus and sauté for about 5 minutes. Then, add the sliced leek and cook for an additional 5 minutes. Sprinkle with a little salt and pepper, if desired.

2. Pour in the veggie stock. You’ll probably use between 4 and 5 cups of stock. Use less stock if you like a thicker soup, more if you like a thinner soup. Once you add the stock, bring the soup to a boil and then simmer for about 10 minutes, until the veggies are soft. Add the white beans and turn off the heat.

3. Puree the soup. I used my trusty immersion blender, but you could also do it in batches in a regular blender.

4. Put the pureed soup back on the stove, keeping warm, and stir in the juice from half of a lemon. Taste the soup and decide if you want more lemon, salt, and/or pepper. Enjoy!

Advertisements

47 thoughts on “asparagus and leek soup {virtual vegan potluck}

  1. Looks delicious! You can’t go wrong with leek and asparagus in soup!

  2. Hello 🙂 Yum, this looks like a perfect spring soup! Thanks for stopping by my blog! I hope you find many recipes to keep you happy and healthy. Cheers

  3. I made this and it was delish. I had to proportion it down because of how much of the ingredients I had. Just wondering, did you take off the hard stalk of the asparagus (not sure what the term for that is–I’m sure there is one!!)? Because it wasn’t mentioned above I wasn’t sure, and I did it, and ended up with quite a bit less than 5 cups of asparagus.

    • Hi Margaret! So happy you made it and liked it! Yay! Yes, I removed the hard part of the stalks – I forgot to mention that in the recipe write-up. I guess the bunch I bought was giant-sized, because even after doing that, I still had about 5 cups of chopped asparagus. But it’s so easy to scale with soups, so once you chop up the asparagus and see what you’ve got you can adjust the other amounts, like you did!

  4. Leeks and asparagus- you can’t go wrong. I bet this was delicious! I would definitely eat this at a potluck. You got my vote!

  5. The flavours must be amazing! The colours are really great. A soup like this will definitely put a smile on my face. Thank you for the great recipe. Oh and, welcome to the VVP, glad you joined with this lovely recipe 🙂

  6. Asparagus and leek- always a winning combination!

  7. I love leeks too, and I think they’re a fantastic soup ingredient. It’s just coming into asparagus time here, this would be a great soup to try, thanks for the inspiration.

  8. This soup is right up my alley. Simple but divine. I love the addition of white beans. Great idea! I love the way the color turned out, too.

  9. Asparagus is one of my all time favorite veggies!! This soup sounds delishhh.

  10. Delicious indeed! I love that you used beans to make it creamy and to thicken it! Yummy!

  11. Yay, I love Deborah Madison recipes! 🙂 This soup sounds divine. I love the flavor of leeks (but my fiancee will ONLY eat them pureed because she hates the texture otherwise), and pureed asparagus soup makes me nostalgic for Spain because my host mother used to make that for me. Combining those two into a soup– along with white beans– is genius!

  12. Thank you for making my favorite soup 😉 XXX

  13. Pingback: Virtual Vegan Potluck May 11, 2013! |

  14. Asparagus! Loveeee! This looks so goood! Happy VVP!

    – alexis
    http://www.sugarcoatedvegan.com

  15. oooeeee I love this combination of asparagus and leek but I’ve never tried it with soup, sounds delish!! xox

  16. Pingback: Virtual Vegan Potluck! | Eat. Breathe. Balance.

  17. Perfect springtime dish – when you want something warm still, but also bright and fresh. Thank you for participating in the Potluck!

    PS can you please update your Back link to: http://www.eatbreathebalance.com/2013/05/11/virtual-vegan-potluck/ Curly Adventurer was a no-show. Thanks!

  18. A lovely soup this is & so seasonal too!

    A great 1st entry for the VVP! Well done! MMMMMMMMMMM! I loved doing it too!

  19. This sounds really good. Will definitely be giving it a try!!

  20. That first image of the soup with the lemons couldn’t look more spring time if it tried! I love asparagus soup and yours looks fantastic!

    • Thanks! I had actually never made a creamy asparagus soup before this one, so I was a little nervous about how it would turn out. I’m glad I took a chance, though, because it was so good! I love that the VVP pushed me to try something new!

  21. Sounds delicious! I will have to try it sometime soon, especially since it’s asparagus season and I love asparagus.

  22. Thats a lovely pot of soup inna lovely pot! What more could you want??

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s