Quick Facts
Time: 35 minutes • Yield: 6 cups (4–6 servings) • Skill: Easy • Method: One-pot + immersion blend • Diet: Vegetarian, GF-friendly
Introduction
Spring Soup cravings hit when you want something bright and cozy without feeling heavy. This Asparagus & Leek Spring Soup delivers: tender asparagus and mellow leeks simmered in vegetable broth, then blended until silky and finished with fresh chives. The texture is velvety, the flavor is green and lemon-kissed, and every spoonful feels like a breath of fresh air. If your weeknights are busy, this recipe keeps timing clear and prep minimal so dinner happens fast. It’s ideal for anyone planning Spring Soup Ideas, Sunday Soup traditions, or Summer Soup Recipes Healthy that still taste indulgent. Serve it as a simple main with crusty bread or as a refined starter—either way, it’s a bowl you’ll come back to all season.
If you’re planning your Spring Soup Recipes, this silky bowl belongs on the shortlist.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge.
- Balanced flavor: gentle sweetness of leeks + bright citrus + fresh herbs.
- Great leftovers: reheats beautifully for lunch tomorrow.
Spring Soup — Asparagus & Leek Spring Soup (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 6 cups (4–6 servings)
- Diet: Vegetarian
Description
Bright, velvety Asparagus & Leek Spring Soup made in one pot in about 35 minutes. Tender asparagus and sweet leeks simmer in veggie broth, get blended silky-smooth, then finished with lemon and fresh chives for a light, cozy bowl that reheats beautifully.
Ingredients
2 tbsp olive oil or butter
2 large leeks, white/light green parts only, halved and sliced (about 3 cups)
3 cloves garlic, minced
2 lbs asparagus, woody ends trimmed; tips reserved, stalks cut in 1–2″ pieces
4 cups low-sodium vegetable broth, plus more as needed
2 tbsp fresh lemon juice (plus zest to taste)
1/2–3/4 tsp fine sea salt, to taste
Black pepper, to taste
2–3 tbsp chopped fresh chives (plus more for garnish)
Instructions
1) Prep: Trim asparagus; reserve tips. Slice leeks and rinse well to remove grit.
2) Sauté: Heat oil/butter in a heavy pot over medium. Add leeks with a pinch of salt; cook 5–6 min until soft. Add garlic; cook 30 sec.
3) Simmer: Add broth and bring to a simmer. Add asparagus stalk pieces; cook 8–10 min until fork-tender and bright green.
4) (Optional) Blanch tips: Simmer reserved tips 1–2 min, then shock in cold water to keep vivid.
5) Blend: Remove pot from heat. Purée with an immersion blender until smooth (or blend in batches carefully).
6) Finish: Stir in lemon juice (and zest if using). Season with salt + pepper. Thin with extra broth as needed.
7) Serve: Garnish with chives and a few asparagus tips.
Notes
• Low-sodium broth gives the best control—season after blending and after adding lemon.
• For extra creaminess (no heavy cream): blend in 1 small cooked potato or 1/2 cup cannellini beans.
• Dairy-free: use olive oil and finish with extra-virgin olive oil or a little coconut milk off heat.
• Storage: refrigerate up to 4 days; freeze up to 3 months (add fresh herbs/lemon after reheating).
• Reheat gently over medium-low with a splash of broth or water to loosen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot + immersion blend
- Cuisine: American
Ingredients
- 2 tbsp olive oil or butter
- 2 large leeks, white/light green parts only, halved and sliced (about 3 cups)
- 3 cloves garlic, minced
- 2 lbs asparagus, woody ends trimmed; tips reserved, stalks cut in 1–2″ pieces
- 4 cups low-sodium vegetable broth, plus more as needed
- 2 tbsp fresh lemon juice (plus zest to taste)
- 1/2–3/4 tsp fine sea salt, to taste
- Black pepper, to taste
- 2–3 tbsp chopped fresh chives (plus more for garnish)
What each ingredient does —
Olive oil/butter: bloom aromatics; Leeks: mild allium sweetness; Garlic: savory backbone; Asparagus: springy green body; Vegetable broth: clean base; Lemon: brightness; Salt/pepper: balance; Chives: fresh finish.
Must-have vs flexible — Leeks, asparagus, broth, lemon are must-haves. Butter vs. oil is flexible; chives can become parsley, dill, or scallions.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Replace leeks with yellow onion or shallot; add celery for extra body.
- Vegetables: Stir in a handful of spinach or peas in the last 2 minutes for color and sweetness.
- Starch/body: Blend in 1 small cooked potato or 1/2 cup cannellini beans for extra creaminess without dairy.
- Dairy/fats: Finish with a spoon of Greek yogurt or coconut milk off heat; or swirl in extra-virgin olive oil.
- Diet swaps: Keep it DF/GF by using oil and verified GF stock.
- Budget/time savers: Pre-trimmed asparagus, frozen chopped leeks, or jarred minced garlic move this along quickly.
Equipment Notes
- Required: Heavy pot or Dutch oven; immersion blender (or countertop blender in batches).
- Nice-to-have: Microplane for lemon zest; ladle for clean transfer.
- Size notes: A 5–6 qt pot gives room to blend without splashing.
- Cleanup tips: If using a blender, cool 5 minutes and blend in half-batches; rinse blender immediately to prevent residue.
Step-by-Step
- Prep smart: Trim asparagus; reserve tips. Slice leeks and rinse thoroughly in a bowl of water to remove grit.
- Sauté aromatics: Warm oil/butter over medium. Add leeks with a pinch of salt; cook 5–6 minutes until soft and sweet. Add garlic; cook 30 seconds until fragrant. (This builds the base.)
- Simmer vegetables: Add broth and bring to a lively simmer. Stir in asparagus stalks; cook 8–10 minutes until just tender (bright green, fork-tender but not mushy).
- Blanch garnish (optional): In a small pot, briefly blanch reserved tips 1–2 minutes; shock in cold water to keep them vivid.
- Blend: Take pot off heat. Use an immersion blender to purée until perfectly smooth. If using a countertop blender, vent the lid and work in batches.
- Finish: Stir in lemon juice. Season with salt and pepper to taste. Adjust thickness with splashes of broth.
- Serve: Ladle into warm bowls; garnish with chives and a few asparagus tips. Rest 1 minute to let flavors settle.
Doneness cues: Asparagus should be bright and tender; soup surface turns glossy when fully blended.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice leeks and trim asparagus 1–2 days early.
- Fridge: Store soup up to 4 days; color stays greenest when cooled quickly.
- Freeze: Up to 3 months; leave out delicate herbs until reheating.
- Reheat: Warm gently over medium-low, adding a splash of broth or water to loosen. Finish with fresh lemon and chives to revive.
For storage tweaks across chowders and purées, check our Soup Recipes hub.
How to Lighten / Make It Creamy
- Lighten: Use extra broth and skip any dairy; add a handful of spinach for body and nutrients.
- Creamy: Blend in 2–3 tbsp Greek yogurt or a small splash of coconut milk off heat. Temper dairy with a ladle of warm soup first to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons, toasted almonds, or crispy shallots.
- Fresh: Chives, parsley, or dill; lemon zest.
- Tang/Heat: Extra lemon juice, white wine vinegar, red pepper flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty sourdough, seedy bread, or warm flatbread. A simple butter lettuce salad with radish. For drinks, sparkling water with lemon or a crisp white.
Scaling the Recipe
To double, use a larger 7–8 qt pot and blend in batches; cool portions quickly in shallow containers. To halve, keep simmer time similar but check tenderness 2 minutes earlier.
Nutrition & Dietary Notes
This bowl leans veggie-forward with fiber from asparagus and leeks. It’s naturally vegetarian and easy to keep dairy-free and gluten-free. If allergens are a concern, verify stock labels and finish with olive oil instead of dairy.
Troubleshooting
- Too salty? Add more broth or a squeeze of lemon.
- Too bland? Add salt a pinch at a time plus a little lemon; finish with fresh herbs.
- Too watery? Simmer uncovered 3–5 minutes to reduce or blend longer for body.
- Overcooked veggies? Brighten with lemon and fresh herbs; add a swirl of olive oil for richness.
FAQs
Can I use frozen or precut ingredients? Yes—frozen chopped leeks and trimmed asparagus work; simmer from frozen a minute longer.
Best swaps? Onion for leek; peas or spinach for extra green.
How do I keep it from drying out? Avoid high heat while reheating and add a splash of broth.
Dairy-free/gluten-free? Use oil and dairy-free finishers; choose certified GF broth.
How long does it keep/freeze? 4 days in fridge; 3 months frozen.
Variations
- Lemony Herb: Stir in extra zest and a handful of dill/parsley.
- Spicy Chipotle: Blend in a spoon of chipotle in adobo; balance with honey and lime.
- Creamy Parmesan: Finish with grated parmesan and a small splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages—once with leeks, again after blending, and finally after lemon. The soup is generally done between 30–35 minutes, but take it off the heat as soon as the asparagus is fork-tender to keep the color bright.
Conclusion
This Spring Soup works because it’s fast, flexible, and deeply satisfying without feeling heavy. Make a pot now, tuck leftovers away for easy lunches (it keeps 3–4 days), and come back to this base whenever you need a gentle, green reset. If you loved it, save and share your spin—extra lemon, extra herbs, or both.
