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!
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 totally not a recipe that was needed to clean out my fridge.
This Creamy 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, this Creamy 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!). This Creamy Asparagus and Leek Soup though? It’s amazing!
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! This Creamy Asparagus and Leek Soup is where. 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 sautéeing the 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 this Creamy 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!
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!
- 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
- 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.
- 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.
- 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.