Creamy Leek Soup

Creamy Leek Soup

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This creamy leek and asparagus soup is scrumptious! Make it for lunch with a sandwich.

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 bunch White Asparagus
  • 3 Leeks
  • 1 head Cauliflower
  • 4 Large Cloves Garlic
  • 4 Large White Mushrooms
  • 8 cups Vegetable or Chicken Broth
  • Olive Oil
  • Salt & White Pepper
  • ½ cup Coconut or Almond Milk, optional

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Directions

Start by cleaning leeks and chopping them into 1/2 inch pieces.
Next, break up cauliflower.
Now chop up the garlic and mushrooms.
Remove asparagus tops and reserve for later.
Chop the remainder of the asparagus into 1/2 inch lengths.
In a large stock pot heat oil.
Add in chopped vegetables, garlic, mushrooms, salt and pepper.
Saute for about 10-12 minutes.
Add in broth and bring everything to a boil.
Reduce heat and bring to a simmer.
Cook until vegetables begin to soften.
Then remove from heat and allow to cool.
Either puree the mixture with an immersion blender or in batches with a regular blender.
Return the mixture to the pot and bring to a slow simmer.
If desired, add coconut or almond milk.
Season for taste.
Now add reserved asparagus tops.
Simmer for about 5 minutes.
Serve.

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