Simple Summer Leek Soup

Using new potatoes and asparagus lightens up the traditional leek and potato combination, making this soup more of a summer dish.

Simple Summer Leek Soup
Serves 4
Conains: soya*
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 400g of asparagus
  2. 400g new potatoes
  3. 3 large leeks
  4. 2 tsp Bouillon Swiss vegetable powder (or more according to taste)
  5. 5 cups of boiling water
  1. Wash the potatoes and slice them fairly thinly (so that they cook a little quicker), add them to a large pan on a high heat, along with the boiling water. Cover with the lid and boil for 5 minutes. Chop up the leeks and asparagus and add to the pan with the vegetable stock powder.
  2. Cover again and cook for a further 10 minutes. Remove from the heat and ladle into a blender – blend until smooth. Depending on what type of blender you have it is often a good idea to allow the mixture to cool before blending!
  3. Serve with a splash of soya cream and some cracked black pepper!
  1. * to make this soya-free omit the soya cream.





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