One of our favorite spring vegetables makes the most delicious, velvety soup! Check out this recipe for Creamy Asparagus Soup, adapted from a recipe by Gluten Free Vegan Pantry…yum!!
2 bunches Asparagus
4 cloves Garlic
2 Leeks, chopped
1 can Coconut milk, full-fat (we like Thai Kitchen Organic Coconut Milk)
2 cups Vegetable broth, gluten-free
1 tsp Pepper
Pink Himalayan Salt to taste
2 tbsp Coconut oil
In a large soup pan, sauté the asparagus, leeks, garlic, and pepper in 2 Tbsp coconut oil over medium to medium-high heat for 5-7 minutes, until vegetables are tender.
Transfer cooked vegetables to blender, add heated vegetable stock and the can of coconut milk. Blend on high until smooth and creamy. Season with salt to taste.
Serve immediately, and enjoy!
BCN, CNHP, LDHS