Leek & Asparagus Soup

Serves 2


1 clove of garlic, chopped

1 onion, chopped

1 small leek, sliced in to rings

125g pack of asparagus tips

1 potato, quartered

1 knob of dairy free butter or spread

2 cups of dairy free milk (I used soya)

1 tsp of vegan stock or bouillon




In a pan, steam the onion and garlic in a little water with the lid on for about 5 minutes.

Add the potato,  leek and most of the asparagus, leaving just a few tips out for garnish.

Pour in the milk and add the dairy free butter, vegan stock and pepper to taste.

The liquid should just cover the contents of the pan, if it doesn’t, top up with a little water.


Bring to boil and then turn heat down and simmer with the lid on for about 20 minutes or until the potato is cooked.

Remove from heat and let cool before blending.

Reheat to serve with grilled asparagus garnish





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