Primavera Asparagus-Leek Soup

Name: Primavera Asparagus-Leek Soup
Ingredients: 2 medium zucchini (diced); 2 leeks (white and light green. Slice and rinse thoroughly); 1 bunch/lb asparagus (cut off woody bottom); 1 stalk celery; 1 tbsp olive oil; 1 tbsp butter or Earth Balance spread; 3 cloves garlic (minced); 1 tsp Rosemary (ground); 1 tsp Thyme (ground); 10 cups liquid (vegetable broth or water); 1/4 tsp pepper; 1/4 tsp Kosher salt; 1 15 oz. can white beans (Navy, Cannellini) (drained and rinsed)

By Alyssa Axelrod | October 15, 2024 | | < 1 min |

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Primavera Asparagus-Leek Soup

Easy and delicious soup inspired by Chef Lisa Dahl, Author of "The Elixir of Life" cookbook

Print Recipe

Course Main Course

Ingredients

2 medium zucchini diced
2 leeks white and light green. Slice and rinse thoroughly
1 bunch/lb asparagus cut off woody bottom
1 stalk celery
1 tbsp olive oil
1 tbsp butter or Earth Balance spread
3 cloves garlic minced
1 tsp Rosemary ground
1 tsp Thyme ground
10 cups liquid vegetable broth or water
1/4 tsp pepper
1/4 tsp Kosher salt
1 15 oz. can white beans (Navy, Cannellini) drained and rinsed

Instructions

Heat pot to medium high.
Warm tablespoon of oil
Sauté the zucchini for 5 minutes.
Add the celery, asparagus, and leeks. Sauté for another 2 minutes
Add the garlic. Sauté for another minute.
Add the butter and stir in to melt.
Add the seasonings and mix well.
Add the water or broth.
Bring to a soft boil for 10 minutes.
Add the beans.
Turn down to simmer for 20minutes.

Optional: While soup is cooking, boil some water and lightly cook or steam a few asparagus tips for garnish.
3 minutes. Remove from water. No need to blanch (stop cooking).
When soup is ready, either immersion blend or put in blender. Can be a little chunky for texture.