Creamy Asparagus and Leek Soup

Some spring time veg is popping up around me and I could not be more pleased. I think we always are SO excited when the season first changes and we get these new flavors and textures in that season’s produce. Yet, inevitably, as the months trudge on we find ourselves longing for the next ‘set’ of veggies and fruits, ripe with change, to make their way onto our plates. Summer and fall are actually my favorite seasons in terms of produce, but lord knows I am so, so thrilled for all the spring produce this year!

This asparagus and leek soup is my first spring-centric recipe of the year, and it is a good one! First of all creamy asparagus soup is always heavenly. Adding leeks sautéd in butter until creamy brings the complexity only alliums can plus this deep richness that I love so much about leeks and butter. My favorite way to make this soup is with homemade chicken bone broth. The kind that gels with all the collagen goodness. I like how the chicken flavor lends seasoning and savoriness to the soup, but it is by no means chicken-y because the asparagus and leeks are center stage. If you so eat meat, this presents a great opportunity to use healing bone broth in an otherwise plant-based recipe. 

To make it even more creamy and up the decadence factor, I use coconut cream. You can buy it in a can or scoop the cream from a refrigerated can of full fat coconut milk. There is no coconut flavor at all in the soup, so it is basically a 1:1 replacement for heavy whipping cream in this recipe. Between the garlic, salt, leeks, broth, and veggies, trust me there is no coconut to be found. Note that you can leave this out if you do not have it on hand, but it is worth the effort if you do because it really rounds out the soup and brings everything together. Plus creamy is always dreamy #wordstoliveby 😂.

Creamy Asparagus and Leek Soup

Servings: makes about 6.5 cups or 3-4 servings

Time: 20 minutes


  • 1 bunch of asparagus, about 1 pound
  • 1 bunch of leeks, about 1.5 pounds
  • 4 cups of chicken bone broth (sub veggie to make this vegetarian)
  • 2 large garlic cloves, minced
  • 3 tbsp. butter
  • 4 tbsp. coconut cream (see note)
  • pumpkin seeds for topping (optional)


  1. Cut off the dark green parts of the leeks. Slice the leeks into rounds and rinse well under cold water, pulling the rings apart as you go to remove all dirt. 
  2. Heat butter in a sauce pan over medium heat. Add cleaned leeks and a pinch of salt.
  3. Sauté leeks until they soften and turn ‘creamy’ but do not allow to brown, about 5-7 minutes. 
  4. Add minced garlic to leeks and cook for an additional minute. 
  5. Chop woody ends off of asparagus and discard. Chop spears roughly and add to the pan with another pinch of salt. 
  6. Sauté asparagus, leeks, and garlic until the asparagus turns bright green, about 3 minutes. 
  7. Add broth to the pan and bring to a boil. Cover and reduce heat to low. Simmer until asparagus spears are tender, about 8 minutes. 
  8. Transfer soup from the pan to a blender and blend on high until completely smooth. You really need a high speed blender to get a silky smooth texture. If soup is hot, make sure your blender’s heat vent is open on top. 
  9. Add coconut cream to blender and turn on high for an additional minute until it is completely incorporated. 
  10. Taste and add salt and pepper until desired flavor is reached. 
  11. To serve, pour into bowls and, optionally, top with pumpkin seeds and some roasted asparagus tips. 

Note: To top soup with asparagus tips, pull as many as you need aside. Toss in some cooking oil and roast on a sheet pan at 425 until browned slightly crisp, about 8-10 minutes. 

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