Creamy Asparagus and Leek Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8
  • 1.1 pound (about 500 grams) asparagus
  • 1 leek (white part only)
  • 1 cup (about 100 grams) rolled oats
  • 1 organic vegetable bouillon cube
  • 3 garlic cloves
  • 8 cups (2 liters) water
  • Nutmeg to taste
  • Salt to taste
  1. Clean the leeks. Cut the leeks lengthwise and slice the white part into ⅕-inch thick slices.
  2. Cut asparagus into 1 inch pieces.
  3. In a large saucepan over medium heat warm up olive oil. Add chopped leeks and cook for about five minutes. Add asparagus and cook for five more minutes, until asparagus is soft.
  4. Remove half of the mixture from saucepan and throw in the blender. Add rolled oats, garlic and water and blast until creamy and smooth.
  5. Pour the soup from the blender back to the sauce pan and bring to a boil. Add bouillon cube, nutmeg and salt if needed.
Recipe by Amazingly Tasty at