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Vegan Lemon Asparagus Soup

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Vegan Lemon Asparagus Soup
4-6 Easy
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Ingredients (8)

  • 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 and not peeled and rustically chopped.
  • 750gms organic asparagus trimmed and chopped.
  • 8 cups vegetable broth
  • 1 -2 tsp Celtic sea salt
  • juice of 2 lemons – or more to taste
  • Nutmeg to serve
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I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn’t have that extra pop. The lemon juice turned this soup from “so-so” to sublime.
Don’t be afraid to make this soup really, really lemony. “She is a friendly tart”. You won’t be sorry. YUMMO!


  1. 1Sautee the leeks in oil until soft and translucent.
  2. 2Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
  3. 3Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
  4. 4We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
  5. 5Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
  6. 6Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
  7. 7The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
  8. 8Season with nutmeg and serve with an extra lemon wedge. YUM!
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