Creamy Asparagus and Leek Soup September Photo

  1. 2 bunches of asparagus, chopped (500
  2. 2 leeks, chopped (235g)
  3. 4 cloves of garlic
  4. 2 Tbsp coconut oil
  5. 2 cups vegetable broth (gluten-free)
  6. 1 can full-fat coconut milk
  7. 1 tsp pepper


  1. 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.


  1. 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.