This recipe for Asparagus, Leek and Spinach soup is a family favorite in my house and just so happens to be vegan. Asparagus, leeks and spinach are combined with Yukon gold potatoes, celery and carrots and finished off with coconut milk. The soup has been my go to lunch for a while now. I never get tired of it as it is easy to make and perfect for a chilly autumn day.
The recipe was inspired from a café I used to go to in Charlotte, NC called Amelie’s French Bakery. I would travel to Charlotte often for work a few years ago and this was my go to lunch spot. I was craving the dish one day and decided to recreate it for myself. A bowl goes perfectly with a sandwich for a healthy and easy lunch. I will make a batch at the beginning of the week, it is a great meal prep recipe that will last in the fridge.
MAIN INGREDIENT LIST FOR ASPARAGUS, LEEK AND SPINACH SOUP
- Asparagus
- Leek
- Spinach
- Carrot
- Celery
- Yukon Gold Potato
HOW TO MAKE ASPARAGUS, LEEK AND SPINACH SOUP
To start, I prep all of the ingredients. Clean the leeks thoroughly, discarding the dark green parts, and slice. Then, I chop the celery, carrots, onion, potato and asparagus.
Next, in a large soup pot, I sauté the leeks in oil until starting to soften before adding the rest of the vegetables, excluding the spinach. Season with salt, pepper and thyme before adding the low sodium vegetable broth. Chicken broth can be substituted as well if that is what you have on hand.
The soup cooks with the lid vented for about 25 minutes, until all of the vegetables are tender. Then, I add the spinach and coconut milk. Half and half can be substituted for the coconut milk.
Once the spinach is wilted the soup is done. Test for seasoning and add salt and pepper as needed.
I like to serve a bowl with a drizzle of olive oil on top and extra pepper.
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Asparagus, Leek, and Spinach Soup
Ingredients
- 2 tbsp olive oil
- 2 Leeks
- 2 celery stalks diced
- 2 large carrots peeled and sliced
- ½ medium onion diced
- 2 tsp dried thyme
- 1 bunch of asparagus stems removed, cut into 1 inch pieces
- 3 medium Yukon gold potatoes
- 6 cups low sodium vegetable broth
- 1 can coconut milk
- 4 oz spinach
- Salt and pepper
Instructions
- Clean the leeks well and slice, using only the white and light green parts. Discard the tough dark green parts of the leek.
- In a large soup pot, heat oil over medium heat. Add the leeks and cook until just starting to soften, about 3 minutes. Add the celery, carrots, onion, 1 tsp salt and ½ tsp pepper. Cook for 10 minutes, stirring often.
- Add the thyme, red pepper flakes, asparagus, and potatoes. Cook for another minute and then add the broth.
- Bring to a boil, reduce heat and simmer for 25 minutes covered, with the lid slightly vented. The potatoes and asparagus should be fully cooked at this point.
- Add the spinach and coconut milk, bring back up to a simmer and cook until the spinach is wilted. Taste for seasoning and add additional salt and pepper if desired.
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