Cream Of Asparagus And Leek Soup

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 4 | Rated By: 1 users

Two super foods in one bowl! Asparagus and leek soup is traditionally a spring soup but with all the hearty meals that we indulge ourselves with in the winter season, it is nice to have something light and loaded with nutrition. This soup is super quick and easy to make, it is vegetarian, gluten-free, dairy-free and low in calories. I like to add avocado to this soup, which makes it nice and creamy and adds even more nutrients, but you can add other toppings like cheese, crunchy bacon, ham or what ever you prefer. Enjoy this light yet filling soup that will provide you with many health benefits

Serves 4


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

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

  • Leave a Comment

    No comments yet.

    Add a Rating