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!


  • 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




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.