I love hearty, healthy soups. And because I’m allergic to soy, it’s really tough to find store bought soups that won’t upset my tummy. (Check just about any mainstream soup brand, and you’re likely to find soy products/proteins listed in the ingredients.)
Several years ago, I was given a soup cookbook that I’ve grown seriously attached to. The cookbook is called “A Beautiful Bowl of Soup: The Best Vegetarian Recipes”, and it’s filled with fantastic soup ideas.
The soup I’m sharing today is from that cookbook. The recipe calls for steamed asparagus, butter, corn, red pepper, creminis, leeks, veggie stock (homemade or store bought), and a few seasonings.
Step One: Steam The Asparagus
Step 2: Cook the Stock & Other Veggies
Step 3: Asparagus Leek Soup
Step 4: Corn & Red Pepper Garnish
The recipe suggests making a corn & red pepper garnish while the soup is simmering, and I second that recommendation. The corn & red pepper garnish adds a bright kick to the otherwise warm and mellow soup.
Step 5: Individual Servings for Lunches & Freezing
I separated this soup into individual containers for lunches. It froze and reheated well, giving me a healthy, vegetarian, soy-free option for cold winter days.
Because I respect copyrights and intellectual property, I won’t share full recipes that I’ve found in published cookbooks. If you’re interested in the full recipe, I encourage you to find A Beautiful Bowl of Soup: The Best Vegetarian Recipes by Paulette Mitchell.