Healthy Leek Asparagus Soup with Herbed Goat Cheese

the picky eater

This leek asparagus soup is made from scratch without cream or milk for a lightened up and healthy meal. It takes just 30 minutes to make this pureed soup and is perfect for the whole family to enjoy!

👩‍🍳 Why This Recipe Works

– Only 30 Minutes Start to Finish – Gluten-Free – Fresh Spring Ingredients – High in Fiber


How to make Leek Asparagus Soup


Chop your veggies including the asparagus stalks, leeks, and parsley in small pieces. In a large soup pot, heat oil. Sauté leeks, onions, and garlic over medium heat.


Once the onions and leeks have turned translucent, add the vegetable broth and chickpeas. Increase heat to medium high allow come to a boil. 


Blend hot liquids. Once you’ve pureed the soup, add lemon juice, parsley and pine nuts. Continue to blend until combined.


Add salt and black pepper to taste, top with 1/2 Tbsp herbed goat cheese.

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