Creamy Leek and Asparagus Soup

Creamy Leek and Asparagus Soup

aspragus soup

I feel great again. Spring has sprung and I am up for few things, including changes in my kitchen.


As usual, every springtime asparagus is a king vegetable in my kitchen. I used to hate it, but several recipes later, I finely discovered this one.


Creamy leek and asparagus soup.


Heaven in my mouth. I never though asparagus soup can be so delicious. This one is delightful.


It takes only 20 minutes to prep, cook and serve. Speedy, nutritious, tasty and light in calories.

spring asparagus soup

There is not a single downside about this soup.


This soup is a clear revolution in my kitchen (found this recipe in one of magazines and, oh dear I love it)


Ingredients; serves 4


  • 1 leek
  • 2 large potatoes
  • Asparagus- 250-300 g
  • 1 vegetable stock
  • 1 tsp butter
  • Pinch of salt
  • Pinch of pepper
  • Few asparagus for decoration




  • Wash all vegetables
  • Cut green part of leek off and chop white part into thin slices
  • Peel and wash potatoes and then cut them into small cubes
  • Remove hard part from asparagus, wash them and cut into smaller pieces
  • Heat up in pot with butter and when hot throw in all vegetables. Cook for around 3-4 minutes
  • After that time pour in vegetable stock, cover and cook for up to 20 minutes. After that time all vegetables should be soft.
  • Take blender and blend your soup. Season with salt and pepper.
  • On plate decorate with fresh asparagus and viola flowers

leek asparagus soup

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