• Cooking Time: 10 mins
  • Servings: 4-6
  • Preparation Time: 5 mins


I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn’t have that extra pop. The lemon juice turned this soup from “so-so” to sublime.

Don’t be afraid to make this soup really, really lemony. “She is a friendly tart”. You won’t be sorry. YUMMO!


  • a few Tablespoons of cold pressed extra virgin olive oil
  • 2 large organic leeks washed thoroughly and thinly sliced
  • 5 large organic red skinned potatoes scrubbed and not peeled and rustically chopped.
  • 750gms organic asparagus trimmed and chopped.
  • 8 cups vegetable broth
  • 1 -2 tsp Celtic sea salt
  • juice of 2 lemons – or more to taste
  • Nutmeg to serve


  • Sautee the leeks in oil until soft and translucent.
  • Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
  • Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
  • We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
  • Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
  • Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
  • The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
  • Season with nutmeg and serve with an extra lemon wedge. YUM!

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