Ingredients
2 lbs fresh asparagus, woody ends removed
1 large leek, white and light green parts only, sliced
2 medium gold potatoes, peeled and diced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup full-fat coconut milk
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
Fresh chives for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5 minutes until soft and translucent.
Step 2: Stir in the minced garlic and diced potatoes. Cook for another 2-3 minutes until the garlic is fragrant.
Step 3: Add the chopped asparagus (reserving a few tips for garnish) and the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
Step 4: Remove from heat and stir in the coconut milk. Use an immersion blender (or transfer to a standard blender) and process until the soup is completely smooth.
Step 5: Stir in the lemon juice, salt, and pepper. Adjust seasoning to taste. Serve hot garnished with reserved asparagus tips and fresh chives.
Notes
To keep the soup extra green, blanch the asparagus for 2 minutes and shock in ice water before adding to the pot.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg