Cream Of Asparagus And Leek Soup

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Average Rating: 4 | Rated By: 1 users

Two super foods in one bowl! Asparagus and leek soup is traditionally a spring soup but is hearty enough for cooler weather.  This soup is super quick and easy to prepare, it is vegetarian, gluten-free, dairy-free and low in calories. I like to add avocado to this soup, making it nice and creamy and adding even more nutrients. Other toppings such as cheese, crispy bacon, or ham are also wonderful in this healthy soup

 

Ingredients

  • 2 Tbsp. coconut oil
  • 2 medium size leeks, thinly sliced (use only the white and light green part)
  • 2 garlic cloves, minced
  • 1 tsp. GF dried basil leaves
  • 1 tsp. GF ground mustard seed
  • 4 cups GF vegetable stock
  • 2 lbs. asparagus, remove the hard stalk part by breaking it off, then cut into 2 inch pieces
  • 1 Tbsp. fresh lime juice
  • Sea salt and GF freshly ground black pepper to taste
  • Garnish: avocado slices, lime wedges
  • Instructions

  • Add coconut oil and leaks into large soup pot. Sauté for 5 minutes. Add garlic, basil and ground mustard and stir to combine
  • Add vegetable stock, cover and simmer for 5 minutes
  • Whisk together coconut milk and lime juice. Add to the pot with asparagus. Bring to boil, cover and remove the pot from the heat
  • Rest for 5 minutes and then add in batches into a food processor. Blend until creamy
  • Serve with a lime wedge and avocado slices


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