Add leek, onion, oil, crumbled vegetable stock cubes and garlic clove to the soupmaker and saute until the leek is soft.

Add the potato, apple, nigella seeds, salt, and asparagus spears to the pot, and top up the pot to above the minimum and below the maximum levels with water. Keep back a pinch of Nigella Seeds for decoration

Mix well with a wooden spoon.

Make sure your lid is on properly.

Choose the smooth setting.

Add the milk to the pot once the soup had finished cooking.