Cream of Leek and Asparagus Soup


1 T. canola oil
1 c. onion, chopped
2 large celery stalks, diced
1 1/2 pounds asparagus
6 large leeks, white and pale green parts only, chopped
2 medium potatoes, peeled and finely diced
2 t. McKay’s Chicken-style Seasoning
1/2 t. tarragon
1/2 t. dried basil
6 c. water
1/4 c. fresh parsley, chopped
1 c. soy milk
salt to taste


Heat oil in large pot. Add onion and celery; sauté until translucent. Snap off tough asparagus bottoms. Cut stems into one-inch pieces. Reserve tips. Add the remaining pieces to the pot along with leeks, potatoes, seasoning, dried tarragon and basil, and water. Bring to a boil; lower heat, simmer (covered) until the vegetables are tender, approximately 25 minutes.

Puree soup in batches and return to pot at low heat. Stir in parsley. Add soy milk and salt. Simmer for 10 minutes. Just before serving, steam the reserved asparagus tips to a bright green and crisp-tender. Stir into the soup and serve. Yield: 6 servings.

Nutritional Information:

Calories per serving: 195; protein: 7 grams; fat: 4 grams; cholesterol: 3 milligrams; fiber: 5 grams; sodium: 426 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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