Asparagus and leeks soup

As its National Vegetarian Week next week, we wanted to share this hearty soup that the whole family can enjoy.

This comforting Spring soup by Claudia Armani over from Lemon and Olives. She makes this soup with the traditional vegetables of the English garden: leeks & asparagus Very simple yet tasty, this soup can be liven up by a sprinkle of cheese. In this case she used some Italian Parmesan, but you could also add some Swiss Gruviere cheese.

Here is her recipe.


  • 1 packet of asparagus ( 175 gr)
  • 1 packet of leeks ( 500 gr)
  • 1 small potato
  • 1 small organic stock cube
  • a dash of nutmeg
  • Parmesan cheese to taste ( optional, as this is not vegetarian)
  • Extra-virgin olive oil


Simply wash and roughly cut the vegetables ( remove the skin from the potato) and put in  pot with some water and the stock. Bring it to boil, then let it simmer for half an hour take it off the hob, and blend it.

Add nutmeg a sprinkle of olive oil, and some grated cheese if you are not vegan. Serve and enjoy!