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Asparagus & leek soup 🌱

This yummy soup is made with fresh @panierdufermier produce. Asparagus and leeks are great sources of prebiotic fibre which feed the microbiome.


(4 to 6 portions)

2 bunches of asparagus (chopped)

1 leek (sliced thinly)

5 cups organic broth (chicken or vegetable)

Extra-virgin olive oil (drizzle)

1 lemon

Parmigiano-Reggiano (grated, to taste)

Ground pepper & salt (to taste)


In a large pot, sautée the leeks at medium heat with a bit of olive oil until translucent. Add the asparagus (keep a few stems aside as garnish). Add a bit more olive oil and sautée for 5 minutes. Add the broth and bring to a boil. Let simmer for 20 minutes.

Meanwhile, lightly coat the remaining stems with evoo and cook with an air-fryer for 5 minutes. Let cool.

Remove the soup from heat and purée with a hand mixer. Serve the soup and garnish with asparagus stems, lemon juice, cheese and ground pepper. Enjoy!

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