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.
Recipe by Go Dairy Free at