Asparagus, Spinach and Leek Soup
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2½tablespoons extra-virgin olive oil
- 3leeks, white and light green parts, thinly sliced
- ¼teaspoon red-pepper flakes
- 2teaspoons kosher salt (Diamond Crystal), plus more to taste
- ½teaspoon freshly ground black pepper, plus more to taste
- 4garlic cloves, minced
- 1large fennel bulb with fronds, trimmed and diced (save the fronds)
- 2medium zucchini (about 12 ounces), trimmed and cut into 1-inch pieces
- 1bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 4cups vegetable stock
- 1cup cilantro, mint or parsley leaves and tender stems, chopped
- 1cup dill fronds and tender stems, chopped
- 10ounces baby spinach
- 1 to 2tablespoons fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
201 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 8 grams protein; 1098 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a soup pot over medium-high heat, add 2 tablespoons oil. Let heat for 30 seconds, then add leeks, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Sauté leeks until golden brown at the edges, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in fennel, zucchini, 1 teaspoon salt and remaining ¼ teaspoon pepper.
- Step 2
Set aside the asparagus tips and add the stems to the pot. Cook, stirring occasionally, until the vegetables turn bright green, about 5 minutes.
- Step 3
Pour in 3½ cups vegetable stock and bring to a simmer. Reduce heat and simmer for 10 to 15 minutes, or until the vegetables are very tender.
- Step 4
While the soup is simmering, heat a small skillet over medium-high heat. Add remaining ½ tablespoon oil. Once hot, add asparagus tips and pinch of salt, and cook until just tender, 2 to 3 minutes. Set aside for garnish.
- Step 5
To the soup pot, add the herbs and 1 cup reserved fennel fronds (save remainder for garnish) to the broth. Working in batches, stir in the spinach until wilted. Add remaining ½ teaspoon salt.
- Step 6
Use an immersion blender to purée until smooth (or purée in batches using a regular blender or food processor). You may need to add the remaining ½ cup broth for a looser texture.
- Step 7
Stir in lemon juice, and taste for salt and pepper, adding more if needed. Serve garnished with fennel fronds and asparagus tips.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Julie
I'm not sure (especially as it's a puree) that this would be asparagus' finest moment, since its subtleties will be buried under fennel, dill, cilantro, garlic & other players. I'll stick with my own tried-&-true asparagus/leek soup, riffed off of Deborah Madison's recipe in the original Greens cookbook. The flavors of asparagus & leek are intensified by first making a stock using the woody asparagus stems and leek greens, then heightened & played up at the end with lemon zest & parsley.
Cliff
To Melissa (and the other food writers at the Times): When you write "3 leeks" in a recipe, do you mean 3 leeks that each have one inch of white stalk, or 3 leeks that each have 9 inches of white stalk?? I can find both in my grocery store. It would be so much simpler and clearer if you wrote something like "1 cup of thinly sliced white and green parts of a leek" -- or 3 cups, or whatever...
Danamaya
Wondering if this soup could be frozen and defrosted/heated later and still be good?
Linda
Yes, it can be frozen and will taste good. Soups are a mainstay in our household for the warmest and the coldest of days.
GregK
Enjoyed this one. One could add potatoes for a vichyssoise variation or add creme fraiche when serving. I made it with Italian parsley, dill and fennel fronds/leaves and will certainly try with other combinations. I used your exact recipe ingredients, but let the pressure cooker make it in a jiff. Used leek discards and asparagus peels to make broth base, roasted other components before adding all to broth and 10 min pressure cook. Add spin & herbs and puree
MMS
I would add less red pepper flakes unless you like the spicy kick. Otherwise tasty and went well with Trader Joe’s scallion pancakes.
Joanna
Any ideas on what to serve this with? It doesn't feel like ye standard biscuits or oyster crackers would really suit.
Sheila Grauer Fay
We made this soup this weekend and can only describe it as 5 stars. It is the greenest most delicious soup and we will certainly make it again. I even shared with a friend. The garnish is critical on the first day but the soup can indeed stand alone! We froze the small leftover portion after two nights and hope it will hold up! Many steps but all easy and we highty recommend trying it! it is indeed beautiful as well as tasty.
TD
Asparagus flavour is totally lost in this recipe, except for bites with tips. Good flavour but not a recipe if you want to taste asparagus. Made it exactly as instructed.
Leni
Nice spring soup with a complex and elegant taste. I adjusted the amounts of vegetables since asparagus is expensive over here. I guess it's a good way to use the stems of asparagus when you use the tips in another recipe. I served the soup with a dollop of crème fraiche.
Randy S.
I made this for six people - doubled the recipe and had leftovers. Made it with mint and parsley - not a big cilantro fan. SO GOOD! The color, the texture, its all delicious.
SK
Delicious soup! I put it all in Vitamix so it was nice and smooth. Next time I'd use less fronds (a bit stringy) and slightly less red pepper flakes as the spice took over some of the other fresh flavors. Squeeze of lemon is essential to provide brightness. Overall, a great way to leverage all the Spring green veggies at the farmer's market - asparagus, spinach, fennel & herbs. Thanks Melissa!
Abby
Good soup, but needed a bit of help, the flavor just wasn’t there- so I added some dry sherry and fish sauce to bump up the flavors. Also, I think the red pepper flakes weren’t needed and distracted from the asparagus.
tintin
Delicious, despite no butter or cream! Was eager to serve the brilliant green version from the photos but mine ended up a little more olive green :-) No one was bothered but me!
RG
Really good! I used fiddleheads instead of asparagus because they are special in season around here. Next time would cut recipe half because it makes a lot of soup and, also has a fair amount of prep. Very delicious, though, and vegan and gluten free too. Served with homemade cornbread. Might add shrimp next time for protein - flavors should go nicely together.
Ricia
I realize this is an amateur mistake, but I don't think I'm the only one who wouldn't know the difference between Morton kosher and Diamond Crystal. I used Morton and, after all that work, the soup was way too salty. It will take a while to work up the enthusiasm to try it again because it was a lot of work, but the flavor and color were wonderful.
alexis
Serve with buttered toast Arlo liked this
Mary
Delicious! The tiny bit of spice from the red pepper flakes was the first thing I noticed, and it brought the soup together perfectly. I wouldn't change a thing.
OceanGirl
If there is a healthier, tastier soup out there, I don’t know what it is. This is amazing. Made the first time as is. The second time added a 5 oz cup of plain yogurt at the very end and it really brought all the flavors together nicely. Spring in a bowl! Delicious on a rainy cool spring day.
Moira in Altadena
Ok went out and got the zucchini and fennel bulb so I could use the asparagus and leek in the fridge. Have to say— This was exquisite. Five stars from my domestic partner and me! We love the complexity. This tastes fancy. And so healthy! I added a little TJ’s plain soymilk and nutritional yeast, used dry instead of fresh dill (about 2 TB) and added some caraway and celery seed. Otherwise faithful. Used mix of mint and parsley, and a little mint went a long way. The recipe makes a lot of soug
Moira in Altadena
Hmmm… Need to use asparagus and leek. Don’t have fennel or zucchini. Will I ruin this if I swap out potato and cauliflower? You never know until you try.
Susan H, Oakland
We absolutely LOVED this soup. I intended to follow the recipe exactly but did have a bit of extra spinach (maybe 2 oz), so threw that in, and probably ended up doubling the mint and cilantro. My partner took one sip and said, with wonder and delight, "It tastes like spring!!!" We ate it as a side to Melissa's cheesy baked pasta for several nights and it tasted just as amazing on night three. Once I tried a little spoon of full fat greek yogurt on top, but it's not needed!
Lauren
So flavorful and satisfying. I'm not generally a big fan of pureed soup but it made the greens taste creamy. I liked the addition of the asparagus tips to add texture and will add croutons next time I make it and perhaps a dollop of vegan ricotta!
Jan
Made exactly as written. Loved by adults and 8 month old emerging foodie.
JudithTucson
Came across this when I happened to have some asparagus, spinach, zucchini and fennel in the fridge asking to be used before they became icky. Plus, my dill is proliferating in the garden. No leek, but browned onion gave terrific flavor. No veggie stock, but some leftover chicken stock was fine. Spring in my bowl -> spring in my step!
Christine
Out of this world texture and delicious.
kira
Made with no spinach no fennel fronds. Herbs - equal parts dill, cilantro, parsley. Extra lemon extra salt
Private notes are only visible to you.
Advertisement
