Creamy Leek and Asparagus Soup


Snow on the first day of spring? ENOUGHHHH already. We're so ready to trade our snow boots and down coats for sunlight and jean jackets and spring picnics. But since we can't control mother nature, we've decided we'll bring spring into the kitchen. This creamy asparagus and leek soup screams spring flavor, but is warming and satisfying while the weather is still iffy. Best part? This soup takes literally 20 minutes to make - so its perfect for a quick, healthy dinner OR lunch. 

P.S. If you really are feeling the winter blues (we are.) try bringing fresh flowers into the kitchen as well. It's amazing what a little plant life will do to your mood!



20 minutes to this beautiful, spring filled bowl of goodness...

20 minutes to this beautiful, spring filled bowl of goodness...

1 bunch of asparagus, chopped

1 leek, chopped

2 cloves of garlic

1 tablespoon coconut oil

1 cup vegetable broth

1 can full-fat coconut milk

1 teaspoon pepper

Sea salt to taste


In a large skillet, sautée the chopped asparagus, leeks, garlic, pepper and coconut oil over medium-high heat for 5-7 minutes, until vegetables are tender. Once softened, transfer cooked vegetables to a high-speed blender, and add warmed vegetable stock and one can of full-fat coconut milk. Blend on high for about 5 minutes until smooth and creamy. Top with additional coconut milk for garnish.