It's supposed to be Spring. The daffodils are up & the crocus are peaking through the grass, but it's been so cold that despite my desire for fresh spring flavours, I can't help but also want soup. So I made soup that tastes of pure spring.
Warming, lovely, spring-fresh Asparagus, Leek & Butterbean soup.
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Asparagus is probably one of my all time favourite vegetables & I eagerly wait for the first bunches to appear in the market every year, ready to gobble up as much as possible to make the most of the short season. It can be quite expensive, especially in the early weeks of the season and I never want to waste any of it so I always cut off the woody bottom ends and freeze them, ready to use in stocks for a risotto, or, even better, this soup.
🌱Make your own soup stock!
I do urge you to make your own soup stock for the soup. It doesn't take too long, and makes good use of the top bits of the leek & the woody asparagus ends. Simmered for half an hour or so, it really does add a whole other level of flavour that you just can't get with a pre-made stock or standard boullion. I like to add some kombu seaweed to all my stocks that I make. It's naturally full of glutamine, which means it imparts a full, rounded umami flavour to the stock (and is super good for you to boot. Yay!)
But don't worry if you don't have time to make your own stock, you can instead use a good quality stock such as Marigold Boullion or 9 Meals from Anarchy (affiliate links)
👩🍳Handy How To Instructions
1) Asparagus, leek, olive oil, stock, butterbeans, white wine & thyme. 2) Finely chop the leeks 
3) Chop the asparagus, leaving the pretty tips 4) Sautee the leek in olive oil 5) Add the butterbeans, wine, stock & herbs. Simmer for 5 minutes. Bash the butterbeans with a masher to make the soup creamy. 6) add the asparagus to the soup and simmer. , add the asparagus tips after simmering for 5 mins.
The nice thing with this soup is you don't need to puree it. You just squish the butterbeans with a potato masher to break them down a bit & let out their starchy insides. This starchyness adds a luxurious silky quality that works so well with the asparagus.
You can also use cannellini beans instead of butterbeans, both will add that delicious creamy mouthfeel that's so yummy.
❓FAQ for the asparagus soup
For this one you need the tops of the leeks, the woody ends of the asparagus, some pepper, a piece of kombu seaweed and some other veggie trimmings.
No blender needed for this soup! Just mash the beans up a bit with a fork or a potato masher. Of course you could blend the soup if you wanted to.
Asparagus tips are a little more tender than their stalks, so add them to the soup about 5 minutes before serving. You can even just steam them over the soup if you want to be fancy & serve them on top of the soup as a garnish.
🥣What to eat with the Asparagus & Leek Soup..
plus some other similar recipes you might like!
Our simple flatbreads are perfect for scooping up soup. Make the garlic ones or keep them plain!
Easy Vegan Chickpea Flour Flatbreads.
Why not make some pesto to swirl on top of the soup
Wild Garlic Pesto- Foraged and Vegan!
Or try some of our other asparagus recipes and make the most of the season!
Vegan Asparagus & Pesto Quiche
Easy Vegan Lemon Asparagus Pasta
Eat this delicious Asparagus, Leek & Butterbean soup with some crunchy sourdough toast to make a full meal, or serve as the starter to a spring lunch.
If you love this recipe, please give us some stars and comment! And share it around with your friends! This helps us keep creating delicious recipes for everyone! xx
📖 Recipe
Asparagus, Leek & Butterbean Soup
Equipment
Ingredients
For the stock (optional)
- handful leek tops
- all the the woody asparagus ends
- a few parsley stalks
- 1 10x 5 cm piece konbu
- 1 teaspoon whole peppercorns
- water to cover
- carrot, onion, parsnip & other veggie trimmings if you have them
For the Soup
- 200 g Asparagus (1 bunch/15 stalks )
- 200 g Leek (finely chopped (1 medium) )
- 250 g butterbeans cooked (1 standard tin/ 1 cup cooked )
- 4 sprigs thyme (1 teaspoon)
- 120 ml white wine ((½ cup) )
- 1 tablespoon olive oil
- 500 ml vegetable stock (make your own, or use good quality boullion powder. )
Instructions
To make the stock
- Add all the stock ingredients into a large pot. Cover with water and bring to the boil. Simmer for half an hour-1 hour (depending on how much time you have!)
- Drain. *Warning- be sure to drain into another large pot. Not down the sink.
To make the soup
- Finely chop the asparagus stalks reserving the asparagus spear tops. Chop the leek finely too.
- In a large saucepan gently sautee the leek in the oil.
- Add the asparagus stalks, the wine, the butterbeans, the thyme and the stock you made earlier.
- Simmer for around 10 mins until all the veggies are soft.
- Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed.
- Add the asparagus spear tops in, and simmer for another 3 minutes so they are just cooked but still green.
- Serve with crusty bread or on it's own, making sure each person has a fair share of the asparagus tops.
Susanne Chambers says
Delicious vegan recipe. I was not sure how big is a 'tin' of beans? I assumed it's the common can size (400 g /15 oz) but am not sure because my soup felt like it needed more beans to be more creamy. Also, is it supposed to be drained beans or non-drained?
Thanks
Louise-Claire Cayzer says
Hi Susanne,
Thanks for the feedback. I'll update the recipe to be clearer..
A 'tin' of beans is 400g and I did drain these.
You could always add more beans if you want a creamier soup- give them a bit of a bash around to really bring out their starchy creaminess.