Asparagus Leek Soup

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

Asparagus, Mushrooms and Leeks







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.

Corn and Red Pepper Garnish







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.

Asparagus Leek Soup!







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.

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  1. Looks wonderful, I am going to have to check out the book. Thanks for sharing.
    How is that beautiful baby girl of yours doing? Is she adjusting well?

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