Okay, so I know what you may be thinking:
Savanna, you crazy girl! It’s almost summer – why are you giving us a soup recipe?!
Normally, I would probably think the same thing, but we’ve had some really weird, very wet weather here the last few days, with a damp that goes right to your bones.
And you know what’s good for that? This Creamy Asparagus and Leek Soup!
And, after all, asparagus is a springtime vegetable so this recipe isn’t really that far of a stretch right now, is it? I mean, it’s totally a seasonally featured dish!
Yep, that’s what I’m going to go with – it’s a seasonal recipe, featuring fresh, Ontario grown asparagus! YUM!
We’ll just ignore the fact that this recipe came to be from an abundance of veggies in our fridge that we had no idea to do with.
Yes, this is totallynot a recipe that was needed to clean out my fridge.
Moving on.
ThisCreamy Asparagus and Leek Soup is super easy to make, needing only 7 ingredients and less than 30 minutes of your time. Plus, if you have a Vitamix, you can almost make the entire soup in your Vitamix! Score!
Even if you don’t have a Vitamix, thisCreamy Asparagus and Leek Soup is still for you.
Truth be told: I’m not a huge soup fan (except for this Mushroom Asian Noodle Soup that I adore!). ThisCreamy Asparagus and Leek Soup though? It’samazing!
I was a little hesitant to pair the asparagus with the leeks as I was worried the whole thing would end up tasting like leek soup but I was so incredibly surprised! ThisCreamy Asparagus and Leek Soup iswhere. it’s. at.
Plus, since the soup is so easy, this is definitely something I could see myself making over and over again.
As you can see from the photos above, the soup is started by sautéeingthe asparagus, leeks and garlic together with some fresh black pepper for about 5-7 minutes, or until tender. Your kitchen will smell amazing – these three vegetables are so aromatic, you will instantly get hungry just making this soup!
After everything is nice and soft, dump it all in your blender, add your hot vegetable stock and a can of coconut milk and that’s it! Mix that sucker up on high for about 3-5 minutes, or until smooth, and you are done! Soup’s on!
Now for those of you who maybe don’t have a Vitamix or a blender, not to fret. You could make the entire recipe in one pot. Just sautée your veggies in a large soup pot, add the vegetable stock once the veggies are tender and then blend with a hand-held immersion blender. Once smooth, add your coconut milk and serve at once.
The coconut milk is one of my favourite parts of thisCreamy Asparagus and Leek Soup. It adds this amazingly fresh tang at the end of each spoonful that is both unexpected and entirely flattering to the overall flavour of the soup. I know you’ll adore it!
So try out some of this soup for yourself, friends. It’s perfect for a wet chilly day or when the sun is shining and you just want to enjoy a nice warm bowl of springtime flavour.
If you make this at home, make sure to share it with us! Snap a picture and post it to Instagram with the tag #glutenfreeveganpantry!
5.0 from 2 reviews
Creamy Asparagus and Leek Soup - Vegan + Gluten-free
Prep time
Cook time
Total time
This Creamy Asparagus and Leek Soup is the perfect springtime dish, featuring fresh asparagus and leeks. It's smooth, creamy, rich, sweet and perfectly seasoned. Vegan and gluten-free, it's great for a quick lunch or light dinner!
Author: Savanna @ glutenfreeveganpantry.com
Recipe type: Lunch, Dinner
Cuisine: Vegan
Serves: 7 cups
Ingredients
- 2 bunches of asparagus, chopped (500g)
- 2 leeks, chopped (235g)
- 4 cloves of garlic
- 2 Tbsp coconut oil
- 2 cups vegetable broth (gluten-free)
- 1 can full-fat coconut milk
- 1 tsp pepper
Instructions
- In a large soup pan, sautée the asparagus, leeks, garlic, pepper and coconut oil over medium-high heat for 5-7 minutes, until vegetables are tender.
Blender
- Transfer cooked vegetables to blender, add hot vegetable stock and one can of coconut milk. Blend on high for 3-5 minutes until smooth and creamy.
Stove-top Method
- Add 2 cups vegetable broth to the sautéed vegetables. Cook for an additional 5-7 minutes, until broth is hot.
- Using a hand-held immersion blender, blend the soup until smooth and creamy.
- Remove from heat and add one can of coconut milk and stir to blend. Serve immediately.
Nutrition Information
Serving size:1 cup Calories:169 Fat:15g Saturated fat:11g Trans fat: 0g Carbohydrates:5g Sugar:3g Sodium:215mg Fiber:2g Protein:3g Cholesterol:0mg
