Dairy-Free Asparagus and Leek Bisque


By Pamela Morgan

Springtime to me means light and fresh vegetables in all kinds of delicious forms! I love pairing leeks and asparagus together and especially in this soup. This recipe couldn’t be easier. This bright soup is perfect for lunch or dinner with the nutty, dairy-free addition of cashew cream. The vegan cream gives it just the right amount of silky smooth texture. You’ll love this healthy dish and I can guarantee you’ll be hooked on the cashew cream!


  • 1 cup white and pale green part of leek, finely chopped and washed well
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 6 cups chicken broth (or vegetable broth)
  • 2 tablespoons dill, plus more for garnish
  • 1/3 cup cashew cream
  • 1 toasted baguette for dipping (optional)


  1. In a heavy duty medium pot heat the olive oil and then, cook the leek and garlic over moderately low heat, stirring, until the leek is softened. About 4 minutes.
  2. Add in asparagus, broth and 2 tablespoons dill. Simmer mixture, covered, for 10 to 12 minutes, or until asparagus is very tender.
  3. Purée two-thirds of the mixture in the Vitamix or blender until it is very smooth.
  4. Stir the purée into the mixture remaining in the pan. Season with salt and pepper to taste.
  5. Serve your soup with a garnish of dill a tablespoon of cashew cream.


Pamela Morgan