Creamy Asparagus and Leek Soup
Ingredients
- ½ kilo asparagus
- 2 leeks
- 4 garlic cloves
- 2 tbs coconut oil
- 1 can full-fat coconut milk Almond milk works as well
- 2 cups vegetable broth
- 2 tbs pepper
Instructions
- Mince the asparagus, leek and garlic.
- In a large soup pan, heat the coconut oil and saute the vegetables for about 20 minutes, or until the vegetables are tender and moist.
- Add the veggies, hot vegetable broth and the coconut milk to a blender.
- Blend for 5 minutes until creamy.
- Season to your tasting.
- Drizzle with remaining coconut milk when serving.
