Asparagus is available year round but spring is the prime season for this crunchy, bright green veggie. Buy it in abundance and add it to your weekly menu. This soup combines asparagus with leeks, another spring season veggie. Tip: the thin asparagus are slightly sweeter and less woody than the thicker ones.

Serves 4

1 closed fist = 2 green lights, 1 yellow light



  • 1 tablespoon olive oil
  • 1 big bunch asparagus, hard, woody ends removed
  • 1 heaping cup sliced leeks, white and light green parts only
  • 1 cup chopped yellow potato
  • 3 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 4 cups vegetable broth 
  • 1 teaspoons dijon mustard
  • 1/2 lemon juiced
  • 2 tablespoons fresh dill


  1. Heat a large soup pot over medium high. Lightly coat it with oil.
  2. Add asparagus, leeks, potato, garlic and salt. Cover and saute for 7 minutes, stirring often. Add a little water if the pan gets too dry. Add vegetable broth, bring to a both and reduce to heat to medium low.
  3. Simmer for 10 minutes uncovered or until potatoes are tender. Remove from heat.
  4. Add dijon, dill and lemon juice. Transfer to a blender in 2 batches and blend until smooth. Season to taste with salt and pepper.
  5. Serve immediately or store in the fridge for up to 5 days.