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