If you have some old bread, you can cut it in small squares and roast them in a frying pan with a spoon of olive oil. The crunchy squares will make this soup even tastier!
You can use green or white asparagus, but I prefer using the green ones.
900 g asparagus
4 minced leeks, whites only, well rinsed
Some frozen green peas
2 potatoes, peeled and chopped
2 spoons Olive oil
1.5 l vegetable stock
0.5 l of almond milk
Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks. Boil asparagus in simmering water for no more than 3 minutes. Chop the asparagus stalks.
Next, in a large deep pan cook the chopped leeks with the oil for around 10 minutes, keeping the heat low. Add the chopped asparagus stalks (but keep a few tips), the chopped potatoes, the peas and stock & almond milk and simmer for 30 minutes with a lid on.
Then remove from the heat and using a hand-held blender blitz the mixture. Season the soup with salt and pepper until just right. Bring the soup back to boil (add the asparagus tips you kept), cook for 20 more minutes.
You can freeze the soup leftovers if you want!