This asparagus soup is on the light side and very tasty. There is no cream added, so you won’t need feel guilty when you are having seconds. It is a very easy recipe and you can increase the ingredients according to the people you have to feed. You can also increase any one of the ingredients according to your taste – I love celery, so I am overly generous with it.




10 spears asparagus
2 cups chopped up leeks
2 small potatoes cubed
4 cups chicken or vegetable stock (or add a chicken/vegetable stock cube) (or plain water)
1 – 2 handfuls celery
3 tablespoonfuls olive oil
Salt, pepper



Wash and chop up the leeks. Place them in the pot with the oil and sauté them lightly. They shouldn’t change colour. Chop up the asparagus and add them too. Sauté them for a couple of minutes. Add the potatoes, celery, stock, salt and pepper and simmer the soup for about half an hour. Taste and adjust seasonings.

Purée the soup and serve it in bowls with a few croutons if liked.


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