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Vegan Asparagus Leek & Hemp Soup

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  • Yield: Serves six


  • 1 tablespoon olive oil
  • 2 leeks, trimmed, washed, and sliced
  • 1 small clove garlic, minced
  • 3 cups vegetable stock
  • 1 lb. asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces garlic hummus
  • ¼ cup Manitoba Harvest Hemp Hearts
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • For garnish: Manitoba Harvest Hemp Oil and extra Hemp Hearts


  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add leeks and cook for 5-7 minutes, or until softened.
  2. Add garlic and cook one minute, or until fragrant.
  3. Add vegetable stock and asparagus and stir. Bring to a boil and then cover pot and let simmer for 5-6 minutes, or until asparagus is tender.
  4. Remove pot from heat. Stir in hummus and Hemp Hearts. Using an immersion blender, blend soup until smooth and creamy. Stir in lemon juice, salt and pepper.
  5. Ladle soup into bowls and serve immediately. Garnish with a drizzle of Hemp Oil and a sprinkle of Hemp Hearts.


If you don’t have an immersion blender, you can transfer soup contents to a blender to puree.