Saturday, September 22, 2012

Leek and Asparagus Soup

I got the base of this recipe from the cookbook "A Beautiful Bowl of Soup" and I adapted it.


1 lb asparagus, trimmed and cut in 1"-2" pieces
1-2 T oil (or butter)
2-3 cups sliced mushrooms (crimini or white button)
2-3 leeks (depending on the size) white parts only, cleaned and sliced
Curry powder to taste (1-2 tsp)
Cumin to taste
2-3 cups vegetable stock
2 cups milk
Salt and pepper



Steam asparagus until tender crisp. I like to set some of the tips aside to add later.

Saute mushrooms and leeks in oil or butter until tender but not brown.

Add curry and cumin, salt and pepper and stir to blend.

Add the stock and asparagus and simmer 5 minutes.

Add milk and simmer until heated through.

Puree with a hand blender (or in batches in the blender). Consistency is up to you.

Adjust seasoning.

Add asparagus tips and heat through.

Update:  I've also made this with the addition of grated carrots and chopped parsnips. I'm sure you can other root vegetables as well - sweet potatoes, butternut squash both come to mind.

Mulligatawny Lentil and Chickpea Soup

I got the base for this recipe from this site and then made quite a few changes. I adjust the seasoning to suit my taste (usually adding more) and the amount of liquid as needed.


  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 stalk celery, diced
  • 1 carrot, grated
  • 1 leek (white part only) cleaned and sliced (or diced onion)
  • 2 teaspoons grated peeled ginger (I keep mine in the freezer)
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 can (19 oz) cooked lentils, drained and rinsed
  • 1 1/2 litres of vegetable broth (or more)
  • 1 cup grated zucchini
  • 2 tablespoons fresh lemon juice
  • 1 can (19 oz) chickpeas, drained and rinsed
  • Chopped green onions for garnish
  • Cooked brown rice


  1. Heat 1 tablespoon oil in a large saucepan over medium. Add celery, carrot, leeks, garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Saute, stirring, until soft. Add a little broth if too dry. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Add in zucchini, cook 2-3 minutes until soft. Puree soup with immersion blender. Add up to 2 additional cups of veg broth or water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.
  2. Saute chickpeas in a little oil, S&P, cumin and/or other spices until crisp. Alternatively, you can add the chickpeas directly into the soup with the lentils and skip the saute part.
  3. Serve soup topped with green onions and sauteed chickpeas if using, with rice alongside.  
** The second time I made this, I didn't saute the chickpeas, I just added them in along with the lentils. Sometimes, I throw the cooked rice right into the pot as well, and it comes out a little more like a stew.

Another Leek, Potato, and White Bean Soup

You can easily adapt the vegetables in this recipes. Use what you have, and what you like. 

1-2 T oil
1 large leek (whites and light green part), cleaned and sliced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, crushed
1/2 cup diced winter squash (buttercup is nice)
2 cups potatoes, coarsely chopped
1 parsnip, peeled and chopped
1 cup grated zucchini
1 1/2 litres (approx) veggie stock
1 540 ml can of white kidney beans, drained and rinsed
2-3 sprigs of thyme
2-3 sprigs of dill
1-2 cups of milk, if desired

Saute onions, leeks, garlic, and celery in oil. Season with salt and fresh ground pepper.
Stir in squash, potatoes, and parsnips.
Add stock, beans, and zucchini

Bring to a boil, adjust seasoning (S &P) and add herbs.

Simmer until veggies are soft.  Check seasoning, add more herbs if necessary.

Use hand blender to break up at least half of the potatoes.

Add milk if using.

Next time I will add in some grated carrots and chopped kale (the blanched kale I have in the freezer).