August 22, 2019

UFIT Recipes: Creamy Asparagus and Leek Soup

Having a subtle flavour and a creamy delicious finish and easy to prepare, the Creamy Asparagus and Leek Soup is a simple recipe you can whip up without having to spend the whole afternoon in the kitchen.

Creamy Asparagus and Leek Soup


  1. 350g fresh asparagus spears, stalks chopped, wooden ends trimmed off and discarded with spears cut off

  2. 1 leek cut in half lengthways and sliced (White part and only some of the green)

  3. 4 shallots peeled and sliced

  4. 3 cloves garlic, crushed

  5. 700ml vegetable stock

  6. 3/4 cup raw cashews

  7. 1 tbsp butter

  8. 2 - 3 tbsp extra virgin olive oil

  9. Sea salt and black pepper



  1. In a large saucepan add the butter and quickly cook the asparagus tips, remove and set aside for later

  2. Add the oil to the same saucepan and fry the shallots, garlic and leeks for 3 minutes then add in the asparagus stalks and cook for another 2 minutes

  3. Add in the vegetable stock and bring to a boil , then turn heat down to a simmer and cook for 10 more minutes

  4. Pour the soup into a high speed blender with the cashews, season with salt and pepper and blend until smooth (be careful as the liquid will be hot)

  5. Taste for seasoning and adjust if needed, ladle the soup into bowls and top with the asparagus tips

This fuss-free recipe will make for 2 good-sized servings. Learn more about UFIT Personalised Nutrition and join the next Clean & Lean Challenge for more healthy recipes!



Newer Post Swim, Bike, Run: Dave Lee
Older Post UFIT Recipes: Zucchini and Carrot Slice