After eating wild leeks for the first time this year, I’m looking for all kinds of ways to use them again. This Garden Vegetable Soup seemed like a logical way to go and I’m sharing it with Jenny Melrose and her readers today as well. You really should take a peek at the recipe because it’s super simple and who doesn’t love soup – even in the summer! 
This is another way to use up your leftover veggies that I know you’ve stored in that bin in the freezer, right? If you want to make it vegan, use vegan bouillon cubes or you can make your own broth. Wild leeks are hard to come by and can only be found for a few weeks in the Spring and of course, regular leeks will do the job just as well. I hope you’ll pop over to The NY Melrose Place to visit. Jenny always has lots of fun stuff going on and if you’re a blogger, there’s a gigantic link party for crafters and cooks every Wednesday. 
This soup was so wonderfully delicious. It’s chock full of nutrients and I had a special treat in there – wild leeks from the farmers market. I’d never had them before and the taste was more intense than a regular leek. They are smaller and similar to spring onions in shape and size. I’ve included a lot of leeks in this recipe and combined with the fresh herbs and fresh lemon juice, your taste buds will be in for a surprise!
This soup comes together very quickly and most of the work is in the chopping. Be sure you do all your prep before you start cooking because you don’t want your veggies overcooked.
- 2 tablespoons extra virgin olive oil
- 2 cups chopped leeks, cleaned, sliced thinly, white part only
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 2 cups carrots, peeled and sliced thinly
- 2 cups fresh green beans, cut in half
- 8 cups vegetable broth
- 1 28 oz can of diced tomatoes (or 3.5 cups chopped tomatoes (seeded if preferred)
- 1.5 cups mushrooms, chopped
- 1 cup asparagus, woody ends removed, cut on diagonal into 3/4 inch pieces
- a handful each of fresh basil and parsley, chopped
- 2 – 4 lemons
- Heat oil in large soup pot over medium heat. Add leek, garlic and salt and sauté until soft, about 3-4 minutes. Add carrots and green beans and cook for another 3 minutes.
- Add vegetable stock and bring to a boil. Reduce to a simmer and add tomatoes, and mushrooms. Cook for 15 minutes, simmering on low heat. Add asparagus and half of the basil and parsley and cook for 2 minutes.
- Remove from heat and distribute into each serving bowl, squeezing a generous amount of fresh lemon juice over each bowl and garnishing with the remaining basil and parsley.
You know I love soups almost as much as I love shrimp so I have lots of recipes to share. If you’ve missed any of these past dishes, you may want to browse through them. Cheers!
Chinese Chicken and Vegetable Soup
23 Comments
Anita Rivera
June 15, 2015 at 8:33 amOh, I LOVE LEEKS! But wild? Hmmmmm….I wonder, there must be a difference in flavor from the kind you get in the market? Anyhooo….I love them especially in my “cream” of cauliflower soup! Oh my friend, this looks like a winner, even for summer time! And we are enjoying soup here in Carmel because the temps are around 60 with fog, which is magical, but not hot of course. After a walk on the beach several times a day, one is ready for soup!
Enjoy your day!
Robyn
June 16, 2015 at 3:06 pmThere is a slight difference, Anita, and they look almost like green onions except much broader green leaves. There is a pic of them on the Fattoush Salad recipe if you want to take a peek.
Sounds like perfect sight seeing weather, Anita, and you sound like you’re on cloud nine. Enjoy!
Robyn recently posted…Garden Vegetable Soup with Wild Leeks
Traci
June 15, 2015 at 9:23 amLooks delicious as always Robyn!
Traci recently posted…You Just Might
Robyn
June 16, 2015 at 3:07 pmThanks, Traci! So nice to see you 🙂
Robyn recently posted…Garden Vegetable Soup with Wild Leeks
mila furman
June 15, 2015 at 9:25 amWhat is it about leeks that adds such a distinct flavor to everything?! I love it. And you know me ! I am a soup girl 🙂 I have never had or seen wild leeks! Will be on the look out at the farmers market.
mila furman recently posted…Super Cheesy Breakfast Potatoes…A Hangover Cure
Robyn
June 16, 2015 at 3:09 pmThere are some wild leeks on my Halloumi and Za’atar Fattoush Salad, Mila, if you want to take a peek to see what they look like.
I know they are not native to many places and they only grow for a few weeks in the Spring time so I feel lucky to have found them!
Thanks for your visit, fellow soup lover 🙂
Robyn recently posted…Garden Vegetable Soup with Wild Leeks
Bam's Kitchen
June 15, 2015 at 7:28 pmLoving this super simple and healthy soup. Actually, I just made soup for everyone for dinner yesterday. We all have the summer flu, totally not fun, but your body really craves nourishing warm foods once your ready. I have not tried wild leeks before but I bet they are really delicious. I am on my way over to visit Jenny now. Take Care, BAM
Bam’s Kitchen recently posted…Rustic Chicken Cacciatore
Robyn
June 16, 2015 at 6:56 amOh you’re right, Bobbi – summer flu is the worst. I hope that passes quickly I can’t believe you take the time to visit when you’re sick. Go back to bed, girl! lol. You are too sweet!
Michelle @ Vitamin Sunshine
June 16, 2015 at 4:45 amI had to come see the ingredients in this soup after seeing it on instagram 🙂 Gorgeous photos– am totally craving now! Making next week.
Michelle @ Vitamin Sunshine recently posted…Strawberry Kiwi Shortcakes, Gluten-Free
Robyn
June 16, 2015 at 6:53 amThanks so much, Michelle. A photo compliment from you is high praise indeed. I’m a huge fan of your photography skills. Enjoy!
Linda
June 16, 2015 at 12:48 pmI always enjoy seeing new soup recipes. Who doesn’t enjoy a nice bowl of soup? The photos are fabulous!
You made some changes, didn’t you? I notice a different nav bar, hello bar. I have found with the post summary, rectangle first pictures look better. Hope your day is going well. Lots of love from W.W. xo
Linda recently posted…Key Ingredient – Recipe Tutorial
Robyn
June 16, 2015 at 3:11 pmThanks, Linda – for once the pics are not driving me nuts, lol.
Post summary? Now where would I find that? lol. I told you I need help from you!!
Hope your day is fabulous, sweet friend. xoxo
Robyn recently posted…Garden Vegetable Soup with Wild Leeks
Linda
June 17, 2015 at 2:41 pmMake your first picture rectangle shape, so the post summary looks good. Did you change something on this blog or just add the hello bar?
xo
Linda recently posted…Key Ingredient – Recipe Tutorial
Robyn
June 19, 2015 at 6:04 amI’ll change the pics even though I like the bigger ones, lol. But I think you’re right – too much white space 🙂 Thanks!
GiGi Eats
June 16, 2015 at 12:56 pmLeeks are hands down one of my favorite veggies! So easy to prepare and so tasty ANY WAY!!
GiGi Eats recently posted…Letting the Inside, Out: Fun Facts About The Movie, Inside Out
Robyn
June 16, 2015 at 3:11 pmIsn’t it funny how everyone is so fond of leeks? Who would have known?
Loved your review, Hollywood 🙂
Robyn recently posted…Garden Vegetable Soup with Wild Leeks
Marissa | Pinch and Swirl
June 16, 2015 at 8:42 pmWhat a great soup! Love that it’s absolutely packed with veggies…
Marissa | Pinch and Swirl recently posted…Zesty Spaghetti with Olives and Pine Nut Gremolata
Debbie Harris
June 16, 2015 at 11:57 pmOooh yum yum! I’m a soup lover too. 🙂
That Chinese vegetable soupy really looks delicious. I’ve enjoyed creamed soups more in mt later years.
The comment screen keeps jumping all over the place as I try and leave a comment, Robyn. Who knows what you will get by the time in finished. 🙂
I noticed on the basket of your vegetables in one of your earlier posts it said Barrie, I know that beautiful place.:-) Their fields have the richest looking soil. Your so close to my father in law and where we lived some years ago.
Enjoy the rest of your week, my friend.
Much love to you ~ Debbie
Robyn
June 17, 2015 at 10:31 amHi Debbie,
Yes, I’m in Barrie now and just loving my association with the local farmers here. This is just the best time of year for beautiful, fresh produce.
Not sure what to tell you about the comment screen. My blog is driving me crazy with so many tech issues these days! Hopefully, once I change to the new format that will eliminate all these problems.
Hope you’re doing well, my friend. So glad you got away!
Lots of love to you, Debbie. xoxo
Mindy
June 17, 2015 at 7:12 pmI love vegetable soup! I tried growing leeks (much cheaper than purchasing) but started them a bit too late last year so they never matured fully. I skipped them this time but want to try again. I have never had asparagus soup but it sounds good too. Happy Wednesday!
Mindy recently posted…A Simple Saturday
Robyn
June 18, 2015 at 6:03 amI bet you could find wild leeks in your area, Mindy, or you could even grow them in your garden. The taste was just exquisite.
Thanks so much for visiting, my friend. I always look forward to your comments 🙂
Marla
June 19, 2015 at 12:53 pmHI Robyn,
Great recipes.Leeks are so healthy and you have so many wonderful soups here it is so hard to decide which is the best. They all look and sound so tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted..
Marla recently posted…Real Food Friday #93 – A Mission For a Healthier World
Patti
June 22, 2015 at 7:44 pmI love soup all year long, all kinds, all times of day. This is a real homerun for me!
Hugs,
Patti