This lovely summer soup is easy to make with just a few ingredients. The mild sweet flavour of the leeks, and pungent garlic adds a richness to this soup. The potato offers a creamy texture and the fresh local asparagus and dill gives it the delicious flavour that reminds you it’s summer!
When local asparagus are in season, it is on top of my list to make this delicious asparagus soup. I kept it simple, and yet giving it enough flavour by adding garlic, leeks, and fresh dill. I wanted to lighten the texture so this soup is dairy free, and the only dairy ingredient added was butter to sauté the leeks, and garlic. I often like to add potatoes to my soups to give it a thick creamy texture.
Asparagus has many health benefits: it is loaded with many nutrients including Vitamin A, C,E, K and B6, and minerals, iron, folate, protein, copper, calcium; also rich in antioxidants. Helps to lower blood pressure, reduce bloating and it’s lower in calories and beneficial to weight loss.
INGREDIENTS YOU WILL NEED FOR THIS RECIPE
Butter: offers a rich base to this soup, however, extra virgin olive oil can be easily used instead to enjoy a dairy-free soup
Leeks: has a mild lovely sweet onion flavour
Garlic: is a must for that pungent flavour
Stock: I used a vegetable stock for this soup, but chicken stock can be substituted
Asparagus: make sure you use fresh, and firm asparagus and when you go to break them it should snap, then you know it’s fresh; avoid any asparagus that are soft and the tips are mushy
Potatoes: use either russet or Yukon gold, they have the most starch to create a creamy texture
Lemon juice: I wanted to add lemon juice to this soup, since it compliments so nicely and brightens the flavour to this soup
Seasoning: adding enough to enhance the flavours
Dill: a lovely, citrus-like flavour that compliments this soup perfectly
WHY MAKE THIS DELICIOUS SOUP
- FRESH, FLAVOURFUL AND SO DELICIOUS
- COMFORTING
- USE FRESH LOCAL INGREDIENTS
- ON THE TABLE UNDER 40 MINUTES
- A NUTRITIOUS SOUP LOADED WITH HEALTHY INGREDIENTS
- EASY RECIPE TO MAKE WITH SATISFYING AND DELICIOUS RESULTS
HOW TO MAKE THIS DELICIOUS SOUP
Have all your ingredients ready to go, when you start making this soup. To remove any dirt from the asparagus I set them in a bowl of water with salt. The salt will draw out any dirt that may be hiding and embedded in the tips of the asparagus spears.
In a large sauce pot, over medium heat, melt butter and then add the leeks. Sauté for about 6-7 minutes until the leeks are tender, then add garlic, sauté for about 1 minute, long enough for the aroma to release. Add broth, asparagus, potatoes, salt and pepper and reduce heat. Simmer for about 20-25 minutes until the asparagus and potatoes are tender.
Using a hand blender or food processor/blender, puree soup until smooth and no chucks are remaining. Return to stove and simmer, stir in lemon juice and dill and adjust seasoning at this time.
I added 4 tablespoons of dill to this soup and since I love the flavour dill, I used more for garnishing to give it a full pungent dill flavour. I mentioned in my recipe to keep a few extra asparagus tips for garnishing. They will need to be boiled for a few minutes and then place them in ice water to stop the cooking process. I cut them into small pieces for easier eating.
Ladle the soup into serving bowls and garnish with fresh dill, parsley and remaining asparagus. Serve with sour dough bread or garlic bread. Enjoy! 🙂
Healthy Asparagus and Leek Soup with Dill
Equipment
Ingredients
- 3 tbsp unsalted butter
- 2 leeks, sliced (remove green tops)
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 (.453) lb (kg) asparagus, remove ends, cut to 1" pieces (3 cups) (set aside extra for garnishing)
- 2 medium potatoes, diced
- 2 tbsp lemon juice
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 4 tbsp fresh dill, chopped (extra for garnishing)
Instructions
- In a large sauce pot, over medium heat, melt butter and then add the leeks. Sauté for about 6-7 minutes until the leeks are tender, then add garlic, sauté for about 1 minute, long enough for the aroma to release.
- Meanwhile, cut the asparagus into 1 inch (2.5 cm) pieces, and set aside a few ends for garnishing. Bring a small saucepot of water to a light boil, then add the tips of asparagus, and cook for a few minutes, remove, drain and place in a bowl of cold water to stop the cooking process. Set aside.
- Add broth, asparagus, potatoes, salt and pepper and reduce heat. Simmer for about 20-25 minutes until the asparagus and potatoes are tender.
- Using a hand blender or food processor/blender, puree soup until smooth and no chucks are remaining. Return to stove and simmer, stir in lemon juice and dill and adjust seasoning at this time.
- Ladle into bowls and garnish with fresh dill, parsley and remaining asparagus.
