Asparagus Leek Soup

A lovely, rich soup made with asparagus, leeks, and mushrooms and topped with a corn and bell pepper garnish.

Yield 4-6 servings
Time 20 minutes
  • small frying pan
  • wooden spoon
  • large sauce pan or Dutch oven
  • small bowl
  • whisk
  • one pound steamed asparagus, cut into 1½-in pieces
  • 4 T butter or margarine
  • 1½ c corn kernels (preferably fresh)
  • 1/3 c red bell pepper, minced
  • salt
  • 6 oz cremini mushrooms, sliced
  • 3 leeks, washed and prepared and sliced to 1/8-in
  • ½ t curry powder
  • 2 c vegetable stock
  • 2 c milk or non-dairy milk
  • 4 t cornstarch
  • 3 T cold water
  • white pepper
Directions While the asparagus is steaming, melt 1 T butter and sauté the corn and bell pepper for about 5 minutes, stirring occasionally, until tender. Add salt and set aside.

Melt 3 T butter in sauce pan over medium heat. Add mushrooms and leeks and cook about 5 minutes, stirring occasionally, until tender. Stir in curry for 30 seconds, then add stock, milk, and steamed asparagus. Increase heat, bring to a simmer, then reduce to medium again.

Whisk cornstarch and water in bowl then add to soup. Continue cooking the soup for 2 minutes, stirring constantly, until thickened. Season with salt and pepper.

Ladle the soup into bowls, top each with corn and bell pepper garnish, and serve.


Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

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Soup Recipes     Vegetarian Cookbooks