Garlic Potato With Roasted Leek & Asparagus Soup

I am so excited that it's time to share this one!

Recipe adapted from Garden Cuisine

Isn't my sous chef cute in his onion glasses!? This recipe is a chop-a-palooza! I am hoping since it's the holidays you're hanging out at home with some time... so this one is a multi-step recipe. Light a candle, turn on some music and get ready for a really fun recipe.You're about to feel like a serious cook! 


  • Immersion or Regular Blender
  • Large Soup Pot
  • Baking Sheet


Serves 4


Download printable shopping list here

  • 2 large red potatoes, thinly sliced (you may substitute cauliflower for potatoes if you'd prefer less starch)
  • 10 stalks of asparagus, chopped
  • 1 leek, sliced
  • 1/2 large yellow onion, chopped
  • 8 cloves garlic, minced
  • 3/4 cup cashews, soaked for 30 - 60 minutes and then drained
  • 3 cups filtered water
  • 2 cups veggie stock
  • 2 tablespoons miso paste (red or brown)
  • 3 teaspoons coconut oil
  • Salt + Pepper to taste


You're going to make this recipe in three phases.

  • Phase 1

Asparagus & leeks go in the oven.

Take chopped asparagus and 1/2 of the sliced leeks. Place on a cookie sheet and drizzle with 1/2 teaspoon coconut oil. Toss with your fingers to make sure the oil is evenly distributed. Place in oven at 350 degrees and cook until golden brown (approximately 25 minutes).

  • Phase 2

Onions, garlic and potatoes in the stock pot.

In a large stock pot add 2 tsp coconut oil and chopped yellow onion on medium heat until golden brown (around 7 minutes). Add garlic and saute with onions until fragrant (around 2 minutes).

Add thinly sliced potatoes and the other half of the sliced leeks, and continue to saute until golden brown (around 7 mintues).

If you need to degalze the pan from time-to-time add splashes of veggie stock. Translation: If everything starts sticking a little veggie stock will loosen it all up and keep it from becoming a burnt mess on the bottom of the pot.

When everything has a nice glaze and smells like some serious cooking is happening in your kitchen add your 3 cups of water and 2 cups of veggie broth. Bring to a low boil. Boil until potatoes are soft.

  • Phase 3

Blend and combine.

Remove from heat. Use a ladle to spoon 3/4 of the soup into your blender pitcher, add cashews and blend until pureed. Pour mixture back into the stock pot & add roasted asparagus and leeks.

Remove 1/2 cup of the broth and place in a bowl. Add 2 tablespoons of miso paste into the bowl stirring constantly until combined. Once you have a dark liquid miso stir that into the soup, again until well combined.

Add salt + pepper to taste. Serve!

Miso is alive so you want the liquid to be warm but not boiling or it will kill the enzymes. Keep that in mind for later if you have leftovers. Warm the soup on the stove and avoid boiling. Do NOT heat in the microwave.

With tremendous love,