Asparagus, Leek and Parsley Soup


This recipe for asparagus, leek and parsley soup is a “savory” entry in our March Recipe Madness Contest, created and submitted by Wai Leng. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Almond Milk by So Delicious Dairy Free.

Creamy Asparagus, Leek and Parsley SoupSo Delicious Dairy Free Recipe Madness Contest - BadgeWai Leng says, “This delicious and nutritious soup is not only dairy-free but also completely vegan. With the use of So Delicious almond milk, this soup is hearty enough as a dinner side and also light enough as a late night snack.

I don’t consume dairy and I live in cold and windy Chicago which has many soupy days in a year. But ironically, I didn’t come up with this recipe during winter. It was actually born on a suddenly cold day last Spring. This savory soup has a mild leek taste complemented by the earthy flavor of asparagus and the fresh flavor of parsley….it’s a perfect partner for a piece of whole grain toast. I hope the judges will like this recipe as much as I do.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Asparagus, Leek and Parsley Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose your vegetable broth wisely for you dietary needs.

For a nut-free and dairy-free asparagus, leek and parsley soup, simply substitute a tree nut-free milk alternative, such as coconut milk beverage, for the almond milk.

Asparagus, Leek and Parsley Soup
Prep time
Cook time
Total time
Serves: 5-6
  • 2 teaspoon grapeseed oil (or cooking oil of your choice)
  • 1 pound fresh leeks, sliced, washed and drained
  • 1 small or medium russet potato, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 cups low-sodium vegetable stock
  • 1 cup water
  • 1 pound fresh green asparagus, peeled and cut into 1-inch pieces
  • ½ cup chopped fresh parsley
  • 1 cup So Delicious Dairy Free Original Almond Plus Almond Milk
  1. Heat grapeseed oil in a soup pot and sweat leeks for a few minutes until soften but no browning.
  2. Add potatoes and season with salt and pepper and cook for about 3 to 4 minutes.
  3. Add vegetable stock and water, bring to boil. Then reduce to simmer and cover and cook until potatoes are tender. About 10 to 15 minutes.
  4. Add asparagus and parsley and cook uncovered over simmer until asparagus soften. About 10 minutes. Add almond milk and simmer for another five minutes.
  5. Transfer soup to a blender and blend until smooth.
  6. Return soup to pot and season to taste over simmering heat.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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