You guys, I can’t believe it’s May.
When did that happen?
The weather is warmer here, but sometimes the evenings still have a bit of nip to them.
I always attend spring evening events optimistically jacket-less, only to find myself shivering once the sun has gone down.
This Spring Lemony Leek Soup with White Bean, Mushroom, & Asparagus is perfect for such evenings when you want a little bit of comfort and warmth (or a jacket) until the sun comes up again.
Leeks and I had tempestuous beginnings that grew into an unshakeable love.
I can’t say I ever liked leeks.
This is probably because I never liked onions, but that’s a story for another post.
My parents served this Potato Leek and I remember picking out all of the leeks, swirling my spoon around the bowl to avoid the ribbed white rings, collecting pockets of broth and potatoes instead.
At some point I decided that hey, leeks aren’t so bad, and then I decided to make an entire pot of soup that featured them.
Crisp spring vegetables pair with soothing thyme and bright lemon to create a perfectly light and fresh flavor.
Prepping a pot of this Spring Lemony Leek Soup for the week is so easy and somehow it tastes even better day after day as the flavors meld together.
If you don’t like some of the vegetables in the recipe, feel free to mix it up. I chose asparagus, carrots, mushrooms, and celery as my spring veggie round up. I think snap peas, broccolini, or radishes would pair nicely here as well.
If you don’t have cannellini beans, try adding any other white bean varietal, or chickpeas, for protein.
Enjoy this soup as an easy spring lunch or dinner or as a hearty side.
I like to serve mine with an extra squeeze of lemon to make the spring flavors even brighter!
If you make a pot of this Spring Lemony Leek Soup, I’d love to hear what you think and what veggies you thew in!
Also, tell me that I’m not that only one who stubbornly goes jacket-free all spring and expects the weather to cooperate.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
- 2 medium leeks
- 1 bunch of asparagus, roughly chopped
- 3-4 large yellow carrots (or any color), peeled and roughly chopped
- 2 stalks celery, diced on the diagonal
- 1 cup white button mushrooms
- 4 cups veggie broth + more for sautéing
- ¼ tsp garlic powder (or two garlic cloves, minced)
- 2 TBS fresh thyme sprigs, coarsely chopped
- ¼ cup dry white wine
- 1 can cannellini beans, drained and rinsed
- 1 lemon, squeezed
- Himalayan sea salt to taste
- Black pepper to taste
- Sliced radishes (optional)
- Slice the white and light green parts of the leek into ½" rings and rinse thoroughly.
- Heat ¼ c. of veggie broth in a large pot over medium heat.
- Once warm, add leeks and a pinch of Himalayan sea salt and black pepper.
- Stir and cook until the leeks begin to soften, about 2-3 minutes, then add the asparagus, yellow carrots, celery, and mushrooms and stir to combine.
- Add the garlic and and continue cooking for a minute.
- Stir in the white wine, vegetable broth, and thyme.
- Bring mixture to a low boil over medium high heat and then lower heat to medium-low and simmer.
- Cook for 15-20 minutes, until the vegetables are fork tender.
- Add the cannellini beans within the last 5 minutes of cooking.
- Add salt and pepper to taste and serve with fresh squeezed lemon and sliced radishes (optional).
- Store leftovers in an airtight container in the fridge for up to one week.