Recipe sourced from

Serves 4


For the stock (optional)

  • Handful leek tops
  • All the the woody asparagus ends
  • A few parsley stalks
  • 1 4″ x 2″ piece kombu (or other edible kelp/seaweed)
  • 1 tsp whole peppercorns
  • Water to cover
  • Carrot, onion, parsnip and other veggie trimmings if you have them

For the soup

  • 1½ cups asparagus (1 bunch/15 stalks)
  • 2¼ cups leek finely chopped, about 1 medium leek
  • 1½ cups cooked butter beans (equivalent of 1 standard tin/can)
  • 1 tsp thyme, about 4 sprigs
  • ½ cup vegan white wine
  • 1 Tbsp olive oil for sauteeing, can also use water
  • 2 cups vegetable stock, make your own (see recipe above) or use good quality boullion powder


To make the stock

  • Add all the stock ingredients into a large pot. Cover with water and bring to the boil. Simmer for half an hour to 1 hour (depending on how much time you have)
  • Drain and keep the liquid. *Warning- be sure to drain into another large pot. Not down the sink.

To make the soup

  • Finely chop the asparagus stalks reserving the asparagus spear tops. Chop the leek finely too. In a large saucepan gently sautee the leek in the oil or water.
  • Add the asparagus stalks, the wine, the butterbeans, the thyme and the stock. Simmer for around 10 minutes, until all the veggies are soft. 
  • Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed. Add the asparagus spear tops in, and simmer for another 3 minutes so they are just cooked but still green.
  • Serve with crusty bread or on it’s own, making sure each person has a fair share of the asparagus tops.