When I went to our local Co-op today the leeks were especially beautiful. The asparagus was also alluring in its bright and colorful purple and greens. Mmm…leek & asparagus soup, yes please! In today’s day and age of boxed and processed foods, beautiful fresh vegetables are so enticing. We are a sick nation. A nation full of heart disease, diabetes and other ailments due to our diets. I heard a quote the other day, “If God made it eat it, if man-made it don’t”. That’s a pretty mantra to live by. This Leek & Asparagus Spring Soup will cook up in no time and it’s full of vitamins and fiber! I recently finished reading a book called Eat Dirt by Dr. Axe. The book focuses on why leaky gut may be the root cause of your health problems, and what you can do to reverse it. The book is extremely informative and worth the read.

Luscious Leeks!
Luscious Leeks!
Gorgeous green & purple Asparagus.
Gorgeous green & purple Asparagus.
Art of the Leek
Art of the Leek
Chop leek rings into quarters.
Chop leek rings into quarters.
Melt butter with olive oil. This keeps the butter from burning.
Melt butter with olive oil. This keeps the butter from burning.
Saute garlic, leeks & asparagus until leeks are slightly translucent.
Saute garlic, leeks & asparagus until leeks are slightly translucent.
Slowly add chicken broth to the vegetables and cover the pot, simmering for ten minutes.
Slowly add chicken broth to the vegetables and cover the pot, simmering for ten minutes.
Remove half the soup and add to a blender. Puree.
Remove half to two-thirds of the soup (less if you want it more chunky) and add to a blender. Puree.

Leek & Asparagus Spring Soup

Print recipe
Leek & Asparagus Spring Soup
Serves 4-6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Gluten-free
Meal type Soup
Spring has sprung with this yummy Gluten-free Leek and Asparagus Soup. Make it in minutes, enjoy it tonight!

Ingredients

  • 2 Large Leeks (washed and chopped-white & light green part only)
  • 1lb Asparagus (cut woody bottoms off and cut into 1 inch pieces)
  • 2 cloves Garlic (minced)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 2 1/2 cups Chicken Broth (or vegetable broth)
  • 1 cup Water
  • 2/3 cups Plain Yogurt
  • Salt & pepper to taste

Note

 

Directions

Step 1
In a large saucepan melt the butter with the olive oil.
Step 2
Add the chopped leeks and garlic and stir for 1 minute.
Step 3
Add in the asparagus and stir until the leeks are slightly translucent.
Step 4
Add the broth and water and cover the pot. Simmer, covered, for about ten minutes or until asparagus is tender.
Step 5
Remove two-thirds of the soup and place it in a blender.
Step 6
Puree the mixture until is smooth.
Step 7
Return the puree to the pot and blend in the plain yogurt. Salt and pepper to taste. Serve warm.
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This past week I had the honor of being featured as a favorite blog. Thank you, Serif & Spice! I love her blog as well, and want to give you a link to check it out: serifandspice.wordpress.com

This recipe is shared at realfoodforager, simplysugarandglutenfree, deliciousobsessions, glutenfreehomemaker, vegetarianmamma, Poor&GlutenFree

14 comments on “Leek & Asparagus Spring Soup”

  1. Thank you for the mention! Best of luck to shed a few pounds. Don’t worry, you can still eat well, lose weight at the same time AND have continue to have a great blog.

    Reply

    • I’ll have to check out your video! I agree, leeks are very under-rated. My dad, who is 75, just told me he has never had a leek in his life! I think there are many others like him. Let’s get the word out on this great veggie!

      Reply

  6. I love leeks and I love asparagus! The pictures are beautiful!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

    Reply

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