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Light asparagus soup recipe with leeks, parsley and garlic. | livinglou.com

Light Asparagus Soup

Author: Louisa Clements
4.34 from 3 votes
Light asparagus soup recipe with leeks, parsley and garlic without the addition of cream. 
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Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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Servings: 4 servings


  • 3 tbsp butter, dived
  • 1 leek, light green and white parts only, washed and thinly sliced
  • 1 lb asparagus, cut into 1' pieces, tips separated
  • 2 cloves garlic, roughly chopped
  • ¾ tsp salt, divided
  • tsp cayenne pepper
  • 5 cups water
  • ¼ cup roughly chopped fresh parsley
  • 3 tbsp lime juice


  • In a medium pot, melt 1 tbsp butter over medium heat. Add asparagus tips, saute for 2-3 minutes or until beginning to brown. Sprinkle with a touch of salt, remove from pot and set aside.
  • Add remaining 2 tbsp of butter, leek and ¼ tsp salt. Cook until softened about 4 minutes, add garlic and asparagus. Cook another 4-6 minutes. Season with another ¼ tsp of salt.
  • Add water and bring to a boil. Reduce heat to a simmer, and cook, partially covered for 10 minutes.
  • Add parsley and puree with an immersion blender or in a regular blender.
  • Return to pot, add in reserved asparagus tips and season with remaining ¼ tsp of salt, pepper and lime juice.
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