Spring is here! This Asparagus Leek Soup screams Spring. As the new plants begin to sprout, fruits and vegetables that are at the peak of freshness. In April, we can enjoy a variety of fresh produce such as asparagus, leeks, and potatoes. Eating in season not only supports local farmers and reduces our carbon footprint, but it also provides us with the most nutrient-dense and flavorful options.

According to Chinese nutrition, each season has corresponding elements and flavors. Spring, which is the current season, is associated with the element of wood and the flavor of sour. Sour foods, such as lemons and pickled vegetables, are believed to stimulate the liver and help detoxify the body. So let’s dive in and talk about our veggies for this recipe.

Asparagus, is a springy vegetable, it’s known for its unique flavor and health benefits, and smell after peeing! Ha! It contains a compound called asparagine, which supports healthy kidney function and acts as a natural diuretic. Asparagus is also a good source of folate, which is essential for fetal development and may reduce the risk of heart disease and certain types of cancer.

Leeks, are a member of the onion family, they’re a versatile vegetable that can be used in soups, stews, and salads. Leeks look like gigantic green onions just in case you’ve never seen them. They contain a variety of vitamins and minerals, including vitamin K, which supports healthy bones, and vitamin A, which is important for eye health. Leeks are also a good source of antioxidants, which protect the body against oxidative stress and inflammation.

And my favorite…Potatoes. I feel like white potatoes have been given a bad name because of their high carbohydrate content, but they’re actually a nutritious and filling vegetable. They contain important nutrients such as vitamin C, potassium, and fiber. Potatoes are also a good source of resistant starch, a type of carbohydrate that acts as a prebiotic and supports healthy gut bacteria.

Now, let’s move on to this springtime recipe! This Asparagus Leek Potato Soup is a delicious and nutritious way to incorporate these seasonal vegetables into your diet.

This soup is packed with flavor and super easy to make, but it’s also packed with nutrients that support overall health and well-being. It’s never too warm for a nice comforting bowl of soup. If you haven’t tried my Chicken Vegetable or Detox Lemon Chicken soup recipes, those are nice ones to add to the recipe box too. By incorporating seasonal vegetables and fruits into your diet, we can nourish our bodies and support our health in a holistic way that aligns with nature.

Thanks for reading and happy cooking!

Print Recipe

Asparagus Leek Soup

Author: Robbin Branch Cooking Method: Sautéing Cuisine: French Courses: Soups, Spring Recipes Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 10 mins Total Time 50 mins

Servings: 4

Best Season: Spring

Ingredients

Servings

• 2 tbsp olive oil
• 1 lb Asparagus (trimmed and chopped)
• 1 1 Leek (thinly sliced)
• 1 1 Potatoes (peeled and cubed)
• 2 g Garlic (minced)
• 4 cup Vegetable Broth
• 1 tbsp Lemon Juice
• Salt and Pepper dash (to taste)

Instructions

1. Heat a large pot over medium heat. Add the asparagus, leeks, and garlic, sauté for 5-7 minutes until slightly softened.

2. Add the vegetable broth and potatoes and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.

3. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth.

4. Stir in the milk and lemon juice, season with salt and pepper to taste.

5. Garnish with fresh spring onions or chives from the garden!

Note

Serve hot and enjoy!

Keywords: Asparagus, Leek, Soup