April 5

Cooking Class: Leek, Asparagus & Herb Soup

How To, Recipes, Soup/Stew


Soups are a GREAT way to practice basic cutting and cooking skills as well as get a ton of nutrition in an easy to digest form!  Using homemade stock will add even more goodness, but you can always use a CLEAN purchased type.

This soup is simple to prepare and has a bright, delicious flavor perfect for spring. The leeks add a silky texture and subtle taste, but if you can't find any, shallots or onion can be substituted. Broccoli or cauliflower can be substituted for the asparagus.  Mix up the herbs to your tastes and to what you have available.  

If you need help on cutting the leek, check out the how-to video below.

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


cooking class, Gluten Free, member content, Plant-Strong, Vegan

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