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Looking for a light and healthy soup that’s simple to make then try this delicious asparagus leek soup. Asparagus is popular to serve in the spring due to that being its peak growing season, but it’s perfect to serve all year long. I love that this soup is naturally gluten-free and dairy-free and very allergen friendly.
You can serve this easy asparagus soup as a first course in a meal or simply serve alongside a sandwich. Either way, I think you’ll be delighted with this tasty dish.
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You’ll need just 8 simple ingredients for this easy soup recipe: 1/2 lb asparagus, 1 leek (the white section with just a little of the light green), chicken broth (gluten-free), dairy-free buttery spread (Smart Balance or Earth Balance), cornstarch, salt, pepper, and fresh or dried dill.
How To Make Asparagus Leek Soup (Dairy-Free):
In a medium pan, bring 2 cups of chicken broth, the asparagus, and the leeks to a boil over medium heat. Then reduce the heat to low and let it simmer for 5 minutes.
Use a slotted spoon to transfer the cooked asparagus and leeks to a blender or food processor. Leaving the hot broth in the pan. Add the 1 cup of chicken broth to the blender along with the buttery spread, cornstarch, salt, and pepper. Blend on high for at least 30 minutes until the vegetables are completely pureed.
Next, pour the pureed vegetable mixture back into the pan with the hot broth and then add the remaining cup of broth. Stir all together and heat on low for 5 minutes
Add in the chopped or dried dill right before serving. Personally, I prefer the dried dill in this soup the best and it’s easy to keep dried dill on hand.
This recipe calls for 1/2 lb of asparagus and it would be easy to double the recipe and use a whole pound or you can cook the other half in the air fryer. I have an air fried asparagus recipe that is so easy and tasty.
More Dairy-Free & Gluten-Free Soups You’ll Love:
Dairy-Free Italian Zuppa Toscana
Dairy-Free Leek & Potato Soup
Crockpot White Chicken Chili
Gluten-Free Chicken Tortilla Soup
Instant Pot Potato Soup
Asparagus Leek Soup (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
Description
Even though spring is a traditional time to serve asparagus this healthy soup is perfect year-round.
Ingredients
1/2 lb asparagus, chopped
1 leek, white part, cleaned and diced
32 oz container of chicken broth, gluten-free, divided
1 tablespoon buttery spread, Smart Balance or Earth Balance
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon freshly chopped fresh dill or 1/4 teaspoon dried
Instructions
In a medium pan, bring 2 cups of chicken broth, the asparagus, and the leeks to a boil over medium heat. Then reduce the heat to low and let it simmer for 5 minutes.
Use a slotted spoon to transfer the cooked asparagus and leeks to a blender or food processor. Leaving the hot broth in the pan. Add the 1 cup of chicken broth to the blender along with the buttery spread, cornstarch, salt, and pepper. Blend on high for at least 30 minutes until the vegetables are completely pureed.
Next, pour the pureed vegetable mixture back into the pan with the hot broth and then add the remaining cup of broth. Stir all together and heat on low for 5 minutes. Add in the chopped or dried dill right before serving.
Keywords: asparagus leek soup, asparagus soup, dairy-free soup, gluten-free soup, asparagus, pureed asparagus soup
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