Asparagus Soup

This simple Asparagus Soup recipe uses vegetable broth, water, leeks, and asparagus, along with your choice of herbs (fennel, thyme, dill, and parsley). Just cook the veggies, simmer with the liquids, then puree in the blender. Broccoli can be used in place of asparagus and you can also make the soup creamier by adding Miso Cashew Cream. The recipe is scaled to two servings but it can easily be doubled or tripled to serve more.


  • 1 cup vegetable stock
  • 1/2 cup water
  • 1/2 cup leeks, chopped
  • 1/4 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon fennel, chopped (optional)
  • 1/2 teaspoon thyme, chopped (optional)
  • 1/2 teaspoon dill, chopped (optional)
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped
  • COOK TIME 20
  • Serves 2


  1. Heat stove to medium high heat. Add asparagus, leeks, plus any optional spices (fennel, thyme, dill). Simmer for 4 to 5 minutes.
  2. Add the vegetable stock and water. Bring to a boil then reduce heat to medium-low. Simmer for 10 to 12 minutes.
  3. Add soup to the blender and blend until smooth. Season to taste with freshly ground black pepper.
  4. Add to individual serving bowl and garnish with chopped parsley.

Note: This recipe can be made using 1/2 large head of broccoli instead of asparagus. In step 2 you will have to simmer the soup longer to make sure broccoli is cooked. Also, for a creamier soup, you can add a tablespoon of Miso Cashew Cream when blending.