Creamy Asparagus and Leek Soup – Vegan + Gluten-free

Creamy Asparagus and Leek Soup - Vegan + Gluten-free |

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comOkay, so I know what you may be thinking:

Savanna, you crazy girl! It’s almost summer – why are you giving us a soup recipe?!

Normally, I would probably think the same thing, but we’ve had some really weird, very wet weather here the last few days, with a damp that goes right to your bones.

And you know what’s good for that? This Creamy Asparagus and Leek Soup!

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comAnd, after all, asparagus is a springtime vegetable so this recipe isn’t really that far of a stretch right now, is it? I mean, it’s totally a seasonally featured dish!

Yep, that’s what I’m going to go with – it’s a seasonal recipe, featuring fresh, Ontario grown asparagus! YUM!

We’ll just ignore the fact that this recipe came to be from an abundance of veggies in our fridge that we had no idea to do with.

Yes, this is totally not a recipe that was needed to clean out my fridge.

Moving on.

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comThis Creamy Asparagus and Leek Soup is super easy to make, needing only 7 ingredients and less than 30 minutes of your time. Plus, if you have a Vitamix, you can almost make the entire soup in your Vitamix! Score!

Even if you don’t have a Vitamix, this Creamy Asparagus and Leek Soup is still for you.

Truth be told: I’m not a huge soup fan (except for this Mushroom Asian Noodle Soup that I adore!). This Creamy Asparagus and Leek Soup though? It’s amazing!

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comI was a little hesitant to pair the asparagus with the leeks as I was worried the whole thing would end up tasting like leek soup but I was so incredibly surprised! This Creamy Asparagus and Leek Soup is where. it’s. at.

Plus, since the soup is so easy, this is definitely something I could see myself making over and over again.

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comAs you can see from the photos above, the soup is started by sautéeing the asparagus, leeks and garlic together with some fresh black pepper for about 5-7 minutes, or until tender. Your kitchen will smell amazing – these three vegetables are so aromatic, you will instantly get hungry just making this soup!

After everything is nice and soft, dump it all in your blender, add your hot vegetable stock and a can of coconut milk and that’s it! Mix that sucker up on high for about 3-5 minutes, or until smooth, and you are done! Soup’s on!

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comNow for those of you who maybe don’t have a Vitamix or a blender, not to fret. You could make the entire recipe in one pot. Just sautée your veggies in a large soup pot, add the vegetable stock once the veggies are tender and then blend with a hand-held immersion blender. Once smooth, add your coconut milk and serve at once.

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comThe coconut milk is one of my favourite parts of this Creamy Asparagus and Leek Soup. It adds this amazingly fresh tang at the end of each spoonful that is both unexpected and entirely flattering to the overall flavour of the soup. I know you’ll adore it!

Creamy Asparagus and Leek Soup - Vegan + Gluten-free | savannamehrad.comSo try out some of this soup for yourself, friends. It’s perfect for a wet chilly day or when the sun is shining and you just want to enjoy a nice warm bowl of springtime flavour.

If you make this at home, make sure to share it with us! Snap a picture and post it to Instagram with the tag #glutenfreeveganpantry!

Lots of love & happy eats, Savanna |

4.8 from 5 reviews
Creamy Asparagus and Leek Soup - Vegan + Gluten-free
Prep time
Cook time
Total time
This Creamy Asparagus and Leek Soup is the perfect springtime dish, featuring fresh asparagus and leeks. It's smooth, creamy, rich, sweet and perfectly seasoned. Vegan and gluten-free, it's great for a quick lunch or light dinner!
Recipe type: Lunch, Dinner
Cuisine: Vegan
Serves: 7 cups
  • 2 bunches of asparagus, chopped (500g)
  • 2 leeks, chopped (235g)
  • 4 cloves of garlic
  • 2 Tbsp coconut oil
  • 2 cups vegetable broth (gluten-free)
  • 1 can full-fat coconut milk
  • 1 tsp pepper
  1. In a large soup pan, sautée the asparagus, leeks, garlic, pepper and coconut oil over medium-high heat for 5-7 minutes, until vegetables are tender.
  1. Transfer cooked vegetables to blender, add hot vegetable stock and one can of coconut milk. Blend on high for 3-5 minutes until smooth and creamy.
Stove-top Method
  1. Add 2 cups vegetable broth to the sautéed vegetables. Cook for an additional 5-7 minutes, until broth is hot.
  2. Using a hand-held immersion blender, blend the soup until smooth and creamy.
  3. Remove from heat and add one can of coconut milk and stir to blend. Serve immediately.
Nutrition Information
Serving size: 1 cup Calories: 169 Fat: 15g Saturated fat: 11g Trans fat: 0g Carbohydrates: 5g Sugar: 3g Sodium: 215mg Fiber: 2g Protein: 3g Cholesterol: 0mg



Hello! Welcome to the! My name is Savanna and I'm so excited that you've decided to stop by and check out my little blog.

This blog started out as a journey of living adventurously in the kitchen, trialing gluten free, vegan, whole food recipes that you and your whole family can enjoy.

Fast forward a few years and I've chosen to breath new life into it, this time, focus on my mental health journey, sharing the tools, resources and practices that continue to help me on my self-healing path.

I hope that you'll enjoy tagging along with me on this new adventure - I can't wait to share all of my ideas with each of you and look forward to your feedback along the way. I'd love to hear from you - whether it's a comment on a post, sharing your own unique journey or even just a quick hello! Feel free to leave a note in the comments or send me an email at savanna [at]

Lots of love and big hugs!

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  1. First off I want to say excellent blog! I had a quick question that I’d like
    to ask if you do not mind. I was curious to know how you center yourself
    and clear your head before writing. I’ve had a hard time clearing my
    mind in getting my ideas out there. I truly do take pleasure in writing however it just seems like the first 10 to 15 minutes are wasted simply
    just trying to figure out how to begin. Any suggestions or hints?
    Appreciate it!

  2. Making this for the second time. It freezes well and tastes good cold! 5star

  3. Sorry, but I thought this recipe was exceedingly bland. Needed salt!!
    Immersion blenders have difficulty making asparagus smooth so it was lumpy. My asparagus was very thin and woody, so it was less than desirable. I felt it needed some kind of topping.

  4. I love this recipe! I have been looking for a good asparagus soup and this one is exactly what I was looking for. I added a tablespoon of roasted pepitas on top which added some nice crunch!

  5. Does this freeze well?

    1. Hi Lori! I have not personally tried freezing this soup but I imagine it would be just fine 🙂

  6. Make a fried avacado, spinach, and tomato sandwich with a little saracha, pepper, and salt fried in coconut oil. (make sure the coconut oil is flavored) Perfect combination!

  7. I featured this recipe in a BuzzFeed post, check it out here! 

    1. Amazing! Thanks so much for the feature!!

    2. Adele Jean Ann Mackay

      I love this recipe; have made it several times. I’ve gradually tweaked it a bit;: I now add Mrs Dash Lemon Pepper instead of the black pepper, and I add about 200g of tofu to bump up the protein so that one bowl is a complete meal. Works for me! A delicious, easy and fast recipe. Thank you SO MUCH for it!!

  8. Just made this soup! OMG! Delectable! Exactly what my palate has been missing since doing the autoimmune protocol diet to heal my gut. This is phenomenal!

    It’s only because I’m super enthusiastic, beyond compare
    Only because I can’t help but stare
    Love the colors, love the recipe, I must say
    This recipe has made my day!
    I can’t rhyme for nuts, but that’s okay
    I’m gonna try making these to put rainbows in my life and make the bad thoughts go away.
    YUMMY! Five stars, and STUMBLED!

    1. Thanks for all the excited SHOUTING!! You and Amrita are the best!

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