Leek, Asparagus & Avocado Soup

Spring at Shortcake Cottage unfolds in shades of green, soft, bright, and full of quiet promise. The kitchen door stays ajar, letting in the scent of the garden as pots gently murmur on the stove. It’s the season where everything feels lighter, fresher, more alive, and this soup becomes a reflection of that shift.

Sweet leeks, tender asparagus and ripe avocado come together in a bowl that feels like the landscape itself, vibrant and nourishing. And always, there is olive oil. Poured slowly at the beginning, carrying flavour through every layer, and finished with a final drizzle that catches the light like liquid gold.

It’s simple, seasonal cooking at its most honest, shaped by the rhythm of spring, and the quiet warmth of home.

Olive Oil is such a staple for me, good fats, unoxidised in their purist form help brain health no end….

Th seasonal combination of asparagus & avocado is yet to be rivalled…

Cosy spring lunches, just before the summer begins, this is what greens were made for..

Make it stand out

Make it, love it, repeat it……

Make it stand out

And do not forget the power of health fats on the brain, microbiome and immune system….

vegan recipes, healthy fats, spring recipes, soup, green soup, eat the seasons, seasonal recipes ,healthy eating

Yield: 4

Author: Suze Morrison

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Leek, Asparagus & Avocado Soup

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Spring at Shortcake Cottage unfolds in shades of green, soft, bright, and full of quiet promise. The kitchen door stays ajar, letting in the scent of the garden as pots gently murmur on the stove. It’s the season where everything feels lighter, fresher, more alive, and this soup becomes a reflection of that shift.

Sweet leeks, tender asparagus and ripe avocado come together in a bowl that feels like the landscape itself, vibrant and nourishing. And always, there is olive oil. Poured slowly at the beginning, carrying flavour through every layer, and finished with a final drizzle that catches the light like liquid gold.

It’s simple, seasonal cooking at its most honest, shaped by the rhythm of spring, and the quiet warmth of home.

Ingredients

• 3 tbsp extra virgin olive oil, plus extra to finish
• 3 large leeks, trimmed, washed well and finely sliced
• 2 garlic cloves, finely sliced
• 2 bunches asparagus (approx. 400g), woody ends removed, chopped
• 1 litre good vegetable stock
• 2 ripe avocados
• Juice of ½ lemon
• Sea salt & freshly cracked black pepper
• To garnish
• 4 eggs
• A handful of fresh cress
• Extra virgin olive oil, for drizzling

Instructions

1. In a large pot, gently warm the olive oil over a medium-low heat. Add the leeks with a pinch of salt and cook slowly for 10–12 minutes until completely soft, sweet and tender.
2. Add the garlic and cook for 1 minute. Stir in the chopped asparagus. Pour over the stock and simmer gently for 8–10 minutes, until tender but still vibrant.
3. Bring a small pan of water to the boil. Lower in the eggs and cook for 6–7 minutes for a soft, jammy centre. Cool slightly, peel, and set aside, I use a teaspoon to peel the eggs as it makes it so much easier.
4. Remove the soup from the heat. Add the avocado flesh and lemon juice. Blend until smooth and creamy. The avocado will give body and richness without the need for potato. Season to taste with salt and pepper.
5. Ladle into bowls. Halve the eggs and place on top. Finish with a scattering of cress.
6. Drizzle generously with extra virgin olive oil just before serving, letting it pool and shimmer across the surface.

https://gourmetglow.co.uk/recipes/hay-smoked-potatoes-z2k92

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