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Author Notes: I’ve always been a fan of soups; mostly because it requires only one pot to make and I’m lazy. This soup is super rich and flavorful. There is a just a hint of garam masala and the brie adds a nice creaminess to the soup. I would like to say that this is my attempt at Indian fusion. I think it’s a hit! Try it for yourself! —Milk and Cardamom
Serves 2-3 people
- 2 tablespoons olive oil
- 1 leek, white part - finely chopped
- 1/2 white onion, chopped
- 5 garlic cloves, minced
- 150 grams asparagus, washed and chopped into 1 inch pieces
- 1 teaspoon garam masala
- 1 1/2 cups vegetable broth
- 2 ounces brie
- 1 teaspoon plain greek yogurt (optional)
- In a medium saucepan, heat olive oil on medium high heat. Add leeks, onion and garlic with a pinch of salt to the saucepan. Saute for 4-5 minutes, stirring often.
- Add asparagus and garam masala. Stir and saute for 2 minutes. Add vegetable broth and bring soup to a boil. Reduce heat to low and simmer for 15 minutes.
- Pour soup into a blender and blend until nice an smooth. You can also use a stick blender to do this!
- Return the smooth soup back to the saucepan on low heat. Add brie and stir until the brie is all melted. Add salt and pepper to taste and mix well.
- Ladel soup into a bowl an garnish with additional asparagus,pinch of garam masala and/or greek yogurt. Serve with bread and enjoy!