Vanessa's Lake - Asparagus, Artichoke, Leek Soup

READY IN: 45mins
Recipe by Space Cake Cook

Yummy and hearty vegan soup from I like to double it and freeze it in little week-size batches.

Ingredients Nutrition


  1. Heat olive oil in a large soup pot.
  2. Add the leeks and cook until wilted.
  3. Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
  4. Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
  5. (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).

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