Ingredients

The following ingredients have 4 Servings
  • 2 lbs. of asparagus (chopped)
  • 1 leek (chopped)
  • 2 russet or sweet potatoes (peeled and roughly chopped)
  • 2 garlic cloves (minced)
  • 4 cups vegetable stock
  • 1/2 cup coconut milk
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • Heat the coconut oil in a saucepan over medium heat.
  • Add the garlic and leek; cook 3 to 4 minutes.
  • Add the potatoes and asparagus; cook another 3 to 4 minutes.
  • Stir in the vegetable stock and cover.
  • Simmer 15 to 20 minutes, or until all ingredients are soft.
  • Purée the soup using an immersion blender and add the coconut milk.
  • Season the soup to taste and serve warm.