Vegan leek, asparagus and lemon soup

    I have always been a fan of the ubiquitous leek and potato soup so I thought I would try expanding on that idea and adding asparagus. I started making this soup with just a little bit of lemon juice and found that it just didn’t have that extra pop. Adding the juice from 2 lemons turned this soup from 'so-so' to sublime!


    1 person made this

    Ingredients
    Serves: 6 

    • a few tablespoons of cold pressed extra virgin olive oil
    • 2 large organic leeks, washed thoroughly and thinly sliced
    • 5 large organic red skinned potatoes, scrubbed, not peeled and rustically chopped
    • 750g organic asparagus trimmed and chopped
    • 2 L vegetable stock
    • 1 to 2 teaspoons coarse sea salt
    • juice of 2 lemons, or more to taste
    • grated nutmeg, to serve

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in a large pot over medium heat; add leeks and cook until softened.
    2. Add the potatoes and the stock; simmer until the potato is tender and cooked through.
    3. Add the asparagus and just blanch for only a couple of minutes until tender. Be careful not to overcook them so the soup stays a vibrant green colour. Allow the soup to cool slightly.
    4. Allow the soup to cool slightly. Blend thoroughly until smooth and creamy; reheat the soup gently.
    5. Season with sea salt and add fresh lemon juice gradually – tasting periodically until you achieve the best flavour for you. Season with nutmeg and serve with an extra lemon wedge.

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