This bright green soup gets its silky texture from tender leeks, potato, and plenty of fresh asparagus, simmered in vegetable broth until everything turns soft and blendable. A splash of coconut cream rounds out the base with a subtle richness, while fresh lemon juice keeps the whole bowl tasting light and vibrant rather than heavy. Fresh thyme and garlic build a savory backbone, and a shower of chives plus a drizzle of good olive oil on top adds a little brightness to every spoonful. It's an easy one-pot soup that blends up completely smooth, and it's a great fit for a vegetarian table, whether you're serving it as a starter or a light main with crusty bread on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the leeks and a pinch of salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
