Creamy Asparagus and Leek Soup - Vegan + Gluten-free
Recipe type: Lunch, Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 7 cups
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!
  • 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
  1. 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.
  1. 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
  1. Add 2 cups vegetable broth to the sautéed vegetables. Cook for an additional 5-7 minutes, until broth is hot.
  2. Using a hand-held immersion blender, blend the soup until smooth and creamy.
  3. 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
Recipe by Gluten Free Vegan Pantry at