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I spent the last week in the wonderful and sunny Galapagos thanks to my kickass husband. He gifted me a trip to the Galapagos with my best friend for making it onto Masterchef- how sweet is that! I spent most of my time in the Galapagos snorkeling, on the beach and going back to a yacht for meals. One of the meals the amazing chef on the boat made for us was a delicious green veggie soup. I must have been starving from all the activities because I scarfed that soup down in like 10 seconds. The hunger was real that day.
I’ve always been a fan of soups; mostly because it requires only one pot to make and I’m lazy. This soup is super rich and flavorful. There is a just a hint of garam masala and the brie adds a nice creaminess to the soup. I would like to say that this is my attempt at Indian fusion. I think it’s a hit! Try it for yourself!
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Asparagus & Leek Soup
- Total Time: 45 minutes
- Yield: 2-3 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 leek, white part finely chopped
- 1/2 white onion, chopped
- 5 garlic cloves, minced
- 150g of asparagus, washed and chopped into 1 inch pieces
- 1 tsp garam masala
- 1 1/2 cups vegetable broth
- 2 oz brie
- plain greek yogurt (optional)
Instructions
- In a medium saucepan, heat olive oil on medium high heat. Add leeks, onion and garlic with a pinch of salt to the saucepan. Saute for 4-5 minutes, stirring often.
- Add asparagus and garam masala. Stir and saute for 2 minutes. Add vegetable broth and bring soup to a boil. Reduce heat to low and simmer for 15 minutes.
- Pour soup into a blender and blend until nice an smooth. You can also use a stick blender to do this!
- Return the smooth soup back to the saucepan on low heat. Add brie and stir until the brie is all melted. Add salt and pepper to taste and mix well.
- Ladel soup into a bowl an garnish with additional asparagus,pinch of garam masala and/or greek yogurt. Serve with bread and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
15 Responses
leek makes everything taste so much better!!! and i hope you had a wonderful time 🙂
seriously! i never really cooked with leeks much before…clearly i’ve been missing out!
That soup looks delish. Perfect for the cold weather we’re experiencing right now. And I love the presentation too ! 🙂
thanks rose! its seriously now one of my favorite soups! so good and no cream needed!
thanks!! been working on it 🙂
I love asparagus and this soup looks comforting and hearty! Loving it! 🙂
thank you!! i love your blog!!!!!
What a beautiful presentation! Bravo! No one can say no to a bowl of soup like this. Sharing now!
thank you so much!
I LOVE the way you styled this soup! The little greek yogurt hearts are adorable, well done 🙂
(PS – I love the name of your blog!! 🙂 )
aww thanks!!! 🙂
I too love your soup idea and your presentation. I would have never thought to add garam masala to Asparagus soup and now will be on the look out for a good bunch to try out your recipe.
Thanks also for your kind words about my cheesecake.
Best Wishes
Kevin
thank you so much kevin! hope you enjoy it!
Hi Hetal,
I thought I’d left a comment before but now I can’t see it so I thought I would write it again.
I love your presentation and your food photos.
I’m a big fan of Asparagus, the English season is late April until mid-June and having a handful of farms within a few miles of where I live means I can usually pick some up on the way home. I’m never thought of adding Garam Masala to Asparagus soup but next I get some I will definitely give your recipe a try.
If you’re
having a tough time finding a good garam masala for this recipe, I used
RawSpiceBar’s freshly ground garam masala spice blend and it was
wonderful in this dish.
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