This asparagus, spinach and leek soup is the green soup of green soups and it uses the best vegetables and herbs spring has to offer. When you want a light, herby, deeply flavored and ridiculously satisfying dish, this is the soup for you. I really hope you try it.
This asparagus spinach leek soup gets its color from a variety of green vegetables including those in the title plus fennel and zucchini. The soup is light but satisfying and deeply flavorful. The fennel and leeks add sweetness, zucchini gives it texture, and the spinach and herbs add an earthy, minerally note.
Ingredients
I always love to eat the best fruits and vegetables the seasons have to offer and this soup makes it easy. While there are quite a few ingredients, once you get everything chopped up, the soup comes together quickly.
- Asparagus: Asparagus is best in the spring, when it's at its peak. Look for firm, straight stalks, with tightly closed vibrant green tips. Avoid any that look wilted, slimy or have dried out tips.
- Leeks: Select those with firm white stems and bright green leaves without blemishes. Smaller leeks are more tender than larger ones.
- Fennel: Look for firm, tightly packed bulbs that are heavy for their size. Make sure the stalks are crisp and straight with vibrant green fronds.
- Spinach: Select spinach with crisp, bright green leaves and no wilting.
- Zucchini: Choose firm, vibrant green, slender, small to medium sized zucchini. You could use other varieties too, but green are most abundant in the markets in spring.
- Garlic: Look for bulbs that are firm, heavy for their size and have tightly bound papery outer skins.
- Fresh cilantro: Select bunches that have bright green leaves, a fresh aroma and firm crisp stems.
- Fresh dill: Look for bright green, feathery fronds, that are crisp and have a strong, clean, fresh smell of dill.
- Olive oil: If you can, buy the best quality extra virgin olive oil you can find. Look for oils labeled with a region or country of origin, check for certifications, and a harvest date less than 18 months prior. Freshness and purity are key.
- Red pepper flakes: This recipe calls for just a pinch of red pepper flakes, but because the rest of the ingredients are pretty mild, you really do taste them. They're optional, but be aware in case you dislike that kind of spice.
- Lemon juice: Squeeze a lemon.
- Water or vegetable broth: I used water, but if you prefer vegetable broth, use a relatively neutral one, not one with strong spicing so you don't mute the flavors of the vegetables.
See recipe card for quantities.
Instructions
There are a few steps in producing this asparagus spinach leek soup. You'll layer the vegetables into the recipe based on the time they need to cook down. But, once you prepare each vegetable, the process goes pretty fast.
- Gather your ingredients.
- Cut each vegetable into uniform pieces
- In a soup pot over medium-high heat, heat 2 tbls oil for 30 seconds, then add leeks, red-pepper flakes, salt and pepper. Sauté leeks until softened, about 5 minutes.
- Add the garlic and cook until fragrant, 1 minute. Stir in the fennel and zucchini.
- Set aside the asparagus tips. Add the stems to the pot. Cook, stirring occasionally, until the vegetables turn bright green, about 5 minutes.
- Add 4 cups water and bring to a simmer. Reduce heat and simmer for 10 to 15 minutes.
- While the soup is simmering, heat a small skillet over medium-high heat. Add a small amount of oil. Once hot, saute asparagus tips with a pinch of salt, until just tender. Set aside for garnish.
- Add the herbs and a cup reserved of fennel fronds to the soup. Stir in the spinach until wilted.
- Transfer mixture in batches to a blender and puree until smooth. (or use an immersion blender).
- You may need to add more water depending on your texture preference.
Stir in lemon juice and adjust salt and pepper to taste. Serve and enjoy!
Variations
I hope you'll love this asparagus, spinach and leek soup as is, but as with so many dishes, there are definitely ways to spin an original.
- Add some richness: If you prefer a creamier style of soup, stir in some coconut milk when you warm up the soup to serve.
- Make it chunky: If you like a chunkier soup, you could saute some cubed zucchini, diced carrots, and red onions and add right before serving.
Equipment
This recipe does require a few steps, but I hope you agree that they're all easy and sequential once you get your vegetables prepped and the pot on the stove. Using the right kitchen tools can streamline your results as well. Here are some of the tools I used:
- Dutch oven (soup pot): I have used different pots over the years, but lately I'm loving this Lodge dutch oven. It's easy to use, easy to wash and heat is evenly distributed.
- Saute pan: The small saute pan I used to cook the asparagus tips is this one from Zwilling. I didn't even know Zwilling made cookware, but they do and I've enjoyed using it.
- Chef's knife: If you're going to cook with vegetables, you need a good chef's knife. I use this classic 8" by Wustoff.
- Cutting board: Keep your knives sharp and your food sanitary with a wood cutting board like this one.
- High speed blender: Vitamix is my go-to for blenders. I use my blender one or twice a day and it never let's me down.
- Immersion blender: You can use an immersion blender right in the pot if you prefer. it's faster and more efficient, for sure. I use this one from All Clad.
Storage
Store the soup in wide mouth airtight glass containers in the refrigerator for 3-5 days. If you want to make a bigger batch, freeze in glass jars or ziploc bags, sealed tightly for 2 months.
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Asparagus, Spinach and Leek Soup
Ingredients
- 2 ½ tablespoon olive oil
- 3 leeks, white and light green parts thinly sliced
- ¼ teaspoon red pepper flakes
- 2 teaspoon kosher salt
- freshly ground pepper to taste
- 4 cloves garlic
- 1 large fennel bulb with fronds, trimmed and diced (save the fronds)
- 2 medium zucchini, trimmed and cut into 1-inch pieces
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 4 cups water (or vegetable stock)
- 1 cup cilantro, mint or parsley leaves and tender stems, chopped
- 1 cup dill fronds and tender stems, chopped
- 10 ounces spinach
- 1-2 tablespoon freshly squeezed lemon juice
Instructions
- In a soup pot over medium-high heat, heat 2 tablespoons oil. Add leeks, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Sauté leeks until golden at the edges, about 5 minutes. Add the garlic and cook until fragrant, 1 minute.
- Stir in fennel and zucchini, 1 teaspoon salt and ¼ teaspoon pepper.
- Set aside the asparagus tips. Add the stems to the pot. Cook, stirring occasionally, until the vegetables turn bright green, about 5 minutes.
- Add in 4 cups water and bring to a light boil. Reduce heat and simmer for 10 to 15 minutes, or until the vegetables are tender.
- While the soup is simmering, heat a small skillet over medium-high heat. Add remaining ½ tablespoon oil. When hot, add asparagus tips and pinch of salt, and cook until just tender, 2 to 3 minutes. Set aside for garnish.
- Add the herbs and 1 cup reserved fennel fronds to the pot. Working in batches, stir in the spinach until wilted. Add remaining ½ teaspoon salt.
- Transfer the mixture in batches to the blender. Puree until texture is smooth. (Alternatively, use an immersion blender).
- Stir in lemon juice. Adjust salt and pepper to taste. Serve garnished with fennel fronds and asparagus tips.
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