Total Time
Prep 15 mins
Cook 40 mins

I love all these vegetables. leeks, asparagus are two of my favourites. Low fat and so tasty. I got this recipe from Daily Diabetic

Ingredients Nutrition


  1. Trim asparagus; cut stalks into pieces and set tips aside.
  2. In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
  3. Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
  4. Puree in food processor until smooth.
  5. Taste and adjustseasoning with salt and pepper.
  6. Return to saucepan.
  7. Steam or microwave reserved asparagus tips just until tender; add to soup.
  8. Serve sprinkled with Parmesan cheese.


Most Helpful

This is a wonderful recipe. So healthy and green. It was very easy to do. What is great is that there is no cream in it. We ate it without the parmesan because I forgot to add it. And we liked it a lot even without it. Thanks Lorrie :) Made for healthy tag game

Boomette February 13, 2012

I thought this was a pretty good soup. I don't like it with the cooked tips added though, I'd prefer it all blended up. I also thought the cheese at the end was very important and really helped bring the flavors together. I was trying to avoid using it at the beginning and didn't think it was nearly as good. Thanks for sharing this recipe! :)

Deanna Kyre April 14, 2011

Thick and tasty. It pays to wait until blending the vegetables before seasoning. The taste of the asparagus really comes through after blending. I used all of one of the leeks and just the white bit of the other. Not sure if I was supposed to just use the white bits, in which case the soup wouldn't have turned out so green. I like it green. Ate two big bowls of it!

RonaNZ November 24, 2007

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