Creamy Asparagus Soup in a Bread Bowl


  • 810 asparagus spears, chopped into bite sized pieces (tough ends snapped off)
  • 2 tbsp Olive oil
  • a pinch of sea salt
  • 2 cloves of garlic, crushed
  • 1 leek, chopped
  • 2 small shallots, chopped
  • 2 potato, peeled and chopped
  • 6 cups of vegetable stock {or any kind of stock you want}
  • 1 cup of sliced mushrooms
  • bread bowls for serving


  1. Preheat oven to 400ºF.
  2. Toss chopped asparagus in 1 tbsp olive oil, sea salt and 1 crushed garlic clove.
  3. Spread asparagus on a baking sheet covered with parchment paper and roast for 15-20 minutes.
  4. In a soup pot, heat a tablespoon of olive oil over medium heat, add chopped leek, 1 clove of crushed garlic and shallots.
  5. Cook, stirring frequently, for 8 minutes.
  6. Pour in stock to pot and add chopped potatoes.
  7. Bring to a simmer, cover and cook for another 10 minutes.
  8. Allow soup to cool, then puree until smooth in a blender.
  9. Add soup back to pot, stir in roasted asparagus and reheat.
  10. Serve in warm bread bowls.