Imagine a soup so vibrant and nourishing that it captures the essence of spring in every spoonful. Our Asparagus, Leek, and Spinach Soup is not just a meal—it's a culinary journey that transforms humble vegetables into a creamy, luxurious experience. Whether you're a health-conscious foodie or a comfort food enthusiast, this French-inspired recipe promises to tantalize your taste buds and warm your soul with its rich, velvety texture and fresh, green goodness.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed and chopped
- 2 leeks, sliced
- 2 cups fresh spinach
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Prepare your vegetables by thoroughly washing the asparagus, leeks, and spinach. Trim the woody ends of the asparagus and chop into 1-inch pieces. Slice the leeks, removing the tough green tops and roots. Dice the onion and mince the garlic.
- Heat olive oil in a large soup pot over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the minced garlic and sliced leeks to the pot. Cook for an additional 2-3 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Add the chopped asparagus to the pot and continue cooking for another 3-4 minutes, allowing the vegetables to soften and release their flavors.
- Pour the vegetable broth into the pot, bringing the mixture to a gentle simmer. Season with salt and pepper to taste.
- Cover the pot and let the soup simmer for 15-20 minutes, or until the asparagus is tender but still bright green.
- Add the fresh spinach and stir, allowing it to wilt into the soup for 1-2 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- If desired, stir in the heavy cream to add richness and create a smoother texture. Taste and adjust seasoning as needed.
- Ladle the hot soup into serving bowls. Optional: Garnish with a drizzle of cream, fresh herbs, or a sprinkle of black pepper before serving.
Tips
- Vegetable Prep is Key: Always wash your vegetables thoroughly and trim asparagus ends to ensure the best flavor and texture.
- Layering Flavors: Sauté onions and garlic first to build a flavor foundation before adding other vegetables.
- Don't Overcook: Keep asparagus bright green by avoiding prolonged cooking, which can make it lose color and nutrients.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Cream Optional: The heavy cream adds richness, but for a lighter version, you can use coconut milk or skip the cream entirely.
- Garnish Creatively: Enhance presentation with a swirl of cream, fresh herbs like chives or parsley, or a sprinkle of cracked black pepper.
- Make Ahead: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
