Creamy Asparagus and Leek Soup - Vegan + Gluten-free

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 bunches Asparagus
  • 4 cloves Garlic
  • 2 Leeks, chopped (235g

• Canned Goods

  • 1 can Coconut milk, full-fat
  • 2 cups Vegetable broth, gluten-free

• Baking & Spices

  • 1 tsp Pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on glutenfreeveganpantry.com

Description

Ingredients

• 2 bunches of asparagus, chopped (500g)
• 2 leeks, chopped (235g)
• 4 cloves of garlic
• 2 Tbsp coconut oil
• 2 cups vegetable broth (gluten-free)
• 1 can full-fat coconut milk
• 1 tsp pepper

Directions

• In a large soup pan, sautée the asparagus, leeks, garlic, pepper and coconut oil over medium-high heat for 5-7 minutes, until vegetables are tender.
• Transfer cooked vegetables to blender, add hot vegetable stock and one can of coconut milk. Blend on high for 3-5 minutes until smooth and creamy.
• Add 2 cups vegetable broth to the sautéed vegetables. Cook for an additional 5-7 minutes, until broth is hot.
• Using a hand-held immersion blender, blend the soup until smooth and creamy.
• Remove from heat and add one can of coconut milk and stir to blend. Serve immediately.

Nutrition