Vegan Lemon Asparagus Soup

    15 minutes

    I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn’t have that extra pop. The lemon juice turned this soup from “so-so” to sublime.


    California, United States
    1 person made this

    Serves: 6 

    • a few tablespoons of cold pressed extra virgin olive oil
    • 2 large organic leeks, washed thoroughly and thinly sliced
    • 5 large organic red skinned potatoes, scrubbed, not peeled and rustically chopped
    • 750g organic asparagus trimmed and chopped.
    • 8 cups vegetable broth
    • 1 -2 teaspoons Celtic sea salt
    • juice of 2 lemons – or more to taste
    • nutmeg, to serve

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Sautee the leeks in oil until soft and translucent.
    2. Add the potatoes and the stock, and simmer until the potato is tender and cooked through.
    3. Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to overcook them.
    4. We want to preserve the vibrant green colour and nutritional value. Allow the soup to cool slightly.
    5. Blend thoroughly until smooth and creamy, then return to the stove and reheat.
    6. Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
    7. Season with nutmeg and serve with an extra lemon wedge. YUM!

    See it on my blog

    The Blender Girl

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