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Recipes - Leek, Asparagus and Herb soup

By Nutri People


  • 1tbsp Omega Excellence Organic Coconut Butter
  • 2 medium leeks, trimmed and finely chopped
  • 2 cloves garlic, minced
  • 1/2lb new potatoes, diced
  • 500ml chicken or vegetable stock
  • 1lb fresh asparagus, cut to 1/2 inch pieces
  • Handful of sugar snap peas, cut into 1/2 inch pieces
  • 3tbsp chopped fresh chives
  • 1tbsp chopped fresh dill
  • 2tsp chopped fresh flat-leaf parsley, plus extra for garnish
  • 2 cups skimmed milk
  • 1tbsp lemon juice
  • Freshly ground black pepper and salt to taste
  • 1/3 cup plain low fat yoghurt, for garnish
  • Drizzle of Omega Excellence Cold Pressed Walnut Oil, for garnish


  1. Heat the coconut butter in a large saucepan over a medium heat, until melted. Add the leeks and cook for about five minutes until softened, stirring regularly. Add the garlic and cook, stirring, for 1 minute.
  2. Add the potatoes and stock. Bring to a simmer then cover and reduce the heat to medium to low. Simmer for about 10 to 15 minutes, until the potatoes are tender.
  3. Stir in the asparagus and peas and simmer, covered, for 3-4 minutes, until tender. Remove from heat and stir in the chives, dill and chopped parsley. Transfer the soup to a blender and blend until smooth.
  4. Return the soup to the pan. Add the milk and heat through. Stir in the lemon juice, salt and pepper. Garnish each serving with a little yoghurt, a drizzle of walnut oil and a sprig of parsley.

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