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One-Pot Leek and Asparagus Soup
The secret here is using the entire vegetable to build layers of flavor. By cooking down the tough asparagus stems and dark green leek tops first, you'll create a deep, earthy base before the tender parts even hit the pot. Fresh lemon zest and juice lift the rich vegetable notes, while a topping of shaved Parmesan adds a salty, savory finish. It's a comforting, pureed bowl that makes the most of your spring produce with zero waste.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 1 pound asparagus spears
- 1 leek
- 2 tablespoons extra-virgin olive oil
- 1 lemon
- 3 tablespoons whole-wheat flour
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon crushed red pepper
- 4 cups Veggie Scraps Broth ( page 120 ) or low-sodium vegetable broth
- ½ cup shaved Asiago or Parmesan cheese (about 2 ounces)
Instructions
- 1Trim the tough ends from the asparagus stalks. Finely chop the tough ends and coarsely chop the tender stalks, keeping the two piles separate.
- 2Slice the leek in half lengthwise and wash it well to remove any dirt. Finely chop the tough dark green tops, and thinly slice the tender light green and white parts. Keep the dark green pieces separate from the lighter slices.
- 3Warm the olive oil in a large stockpot over medium heat. Stir in the finely chopped tough asparagus stems and the dark green leek pieces.
- 4Cook for 10 minutes, stirring occasionally. Stir in the remaining asparagus, the rest of the leek, and 2 tablespoons of water. Cover the pot and cook for another 5 minutes.
- 5Grate the zest from the lemon into a medium bowl, setting the whole lemon aside for later. Stir the whole-wheat flour, kosher salt, and crushed red pepper into the zest.
- 6Sprinkle the flour mixture over the vegetables in the pot. Whisk well and cook for 1 minute, stirring often. Cooking the flour briefly removes its raw taste.
- 7Pour the vegetable broth into the pot, scraping the bottom to release any browned bits, and bring the liquid to a boil.
- 8Reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until all the vegetables are very soft. Remove the pot from the heat.
- 9Blend the soup until smooth using an immersion blender. If using a standard blender, process the hot soup carefully in batches and return it to the pot to keep warm. Blending hot liquids can create pressure, so leave the blender lid slightly vented.
- 10Halve the reserved lemon and squeeze about 2 tablespoons of juice directly into the soup, stirring well. Top individual bowls with shaved Asiago or Parmesan cheese.
Nutrition
127kcal
Calories
6g
Protein
8g
Fat
3g
Fiber
332mg
Sodium
7mg
Cholesterol
Notes
- Storage: This soup keeps beautifully in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much.
- Zero waste tip: Puree fully cooked leftover asparagus ends and mix them into stews, pesto, or salad dressings.
- Zero waste tip: Cooked dark green leek ends work just like sauteed onions as a base for pasta sauce, a topping for pizza, or a savory sauce for chicken.
- Vegan swap: Skip the cheese topping or use a plant-based alternative to keep the soup entirely vegan.