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Cream of Asparagus Soup with Leeks and Collards

Cream of Asparagus Soup

Embarrassing fact #1: I’ve never cooked asparagus, until today. In fact, I’ve only ever tried asparagus once before, and it was overcooked and, to me, disgusting.

Embarrassing fact #2: I’ve never cooked leeks, until today. Aaannd, I only remember ever eating leeks once before, when I was told they were in a potato soup.

Embarrassing fact #3: I’ve never cooked collards, until today. And I don’t ever remember knowingly eating them. Yup. Pret-ty sad.

Today is the start of some new beginnings for me. First, I discovered that I love asparagus, and leeks, and even collards. What?!

Cream of Asparagus Spoon

What’s more? I love asparagus, leeks, and collards altogether. No, it isn’t green over-kill.

So, why the change in palate?

 C-S-A. They all came in my CSA (Community Supported Agriculture) box this week. Click here to learn more about my new CSA series.

Sign up with a CSA near you. Right. Now. :)

Okay, about this soup…

Cream of Asparagus Square 2

This recipe is all about the green vegetables. In other words, it doesn’t have any potatoes or corn or anything like that in it. For me, this soup’s kind of like a celebration¬† of the new and improved presence of asparagus, leeks, and collards in my diet. Yippee!

Won’t you make a pot of this and celebrate your green veggies with me today? (I feel like I’m giving a sermon appeal. :D)

I know you’re going to love this stuff. Eat your greens!

Vegan Cream of Asparagus Soup with Leeks and Collards

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish, Soup, Starter
Misc Serve Hot


  • 2 large leeks (or 3 small ones, washed well with the leaves peeled away, and sliced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (crushed and minced)
  • 1 tablespoon extra virgin olive oil
  • 1/2 bunch asparagus (or about 10 spears, chopped into 1/2-3/4 inch sized pieces)
  • 8-10 large collard leaves (or use kale or other green, sliced thinly lengthwise, then again horizontally)
  • 1 tablespoon fresh parsley (minced)
  • 5 cups water (divided)
  • 3/4 cups raw cashews
  • 2 teaspoons salt (or to taste)
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon pure cane sugar
  • 1/2 teaspoon celery seed


Step 1
In a large pot, saute your leeks, onion, and garlic in 1 tablespoon of olive oil. Saute at medium-high heat for about 2 minutes, or until onions are just started to get tender and turn clear. Pour 1 cup of water into your pot.
Step 2
Add your chopped asparagus, sliced collards, minced parsley, salt, and celery seed to your pot, and allow them to steam uncovered for 3-5 minutes.
Step 3
In your blender, combine raw cashews with 2 cups of water, sugar, and yeast flakes. Blend on high for about 30 seconds, or until everything is smooth and creamy.
Step 4
Pour blender contents into your pot along with 2 more cups of water, and allow soup to simmer for another 5 minutes, or until your asparagus and collards are tender to your preference. I like my asparagus pretty firm, so I don't simmer for long.
Step 5
Salt to taste, if desired, and serve. Garnish with fresh parsley.



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{ 9 comments… add one }

  • Priscilla Jacko May 8, 2013, 9:18 pm

    yum, I love all the ingredients, I usually have asparagus several times a week, and will get some tomorrow so I can make this.

    • Lindsay May 9, 2013, 10:30 am

      Thanks, Priscilla! I hope you love it!

  • Reba - Not So Perfect Life May 10, 2013, 1:24 pm

    how have you NEVER cooked any of those vegetables! Anyways… I love love love soups and this one looks good. I’m always hesitant to cook with leeks though. And celery seed… humm never even heard of that!

    • Lindsay May 10, 2013, 1:44 pm

      LOL. I know….its very sad. But celery seed! How have you never heard of that?! ;)

  • Abby @ The Frosted Vegan May 13, 2013, 8:33 pm

    I’ve never gone the collards route, so it looks like I’ll have to try it out : ) I would love a big bowl of this!

  • Holly September 14, 2013, 7:50 pm

    I made this soup tonight and overall, it was delicious. Three tiny adjustments: I always soak my cashews to make sure they get nice and creamy, I would like to try with broth instead of water for a little more richness, and I finished with a squeeze of lemon for a touch of acidity. Thanks for the beautiful recipe!

    • Lindsay September 15, 2013, 10:23 am

      Hi Holly! I’m so glad you liked it. Yes…if you don’t have a high-speed blender like a vitamix, soaking your cashews overnight is a must. I should adjust the recipe to include that. The lemony addition sounds fabulous!

  • Tina March 23, 2014, 1:07 pm

    Turned out amazing :) I had no cashews so I used almond milk a little butter and flour made a rue added to soup at end let it simmer for a bit to thicken and boom creamy soup .

    • Lindsay March 23, 2014, 1:55 pm

      Yay! I’m so glad! I love that you were able to make a nice creamy soup even without cashews. Yay for substitution. :)


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