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
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Ingredients
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2 tablespoons
olive oil
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1
leek, white part - finely chopped
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1/2
white onion, chopped
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5
garlic cloves, minced
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150 grams
asparagus, washed and chopped into 1 inch pieces
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1 teaspoon
garam masala
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1 1/2 cups
vegetable broth
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2 ounces
brie
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1 teaspoon
plain greek yogurt (optional)
Directions
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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.
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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.
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Pour soup into a blender and blend until nice an smooth. You can also use a stick blender to do this!
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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.
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Ladel soup into a bowl an garnish with additional asparagus,pinch of garam masala and/or greek yogurt. Serve with bread and enjoy!
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