Ingredients

The following ingredients have 4 Servings
  • 4 TBSP butter ((or coconut oil))
  • 2 leeks ((sliced))
  • 1 medium yellow onion ((diced))
  • 8 oz fresh mushrooms ((sliced))
  • 3 cloves garlic ((minced))
  • 6 cups chicken stock
  • 1 lb fresh asparagus ((trimmed and cut into 1 inch pieces))
  • 8 oz artichoke hearts ((chopped))
  • 8 oz cream cheese ((cubed, optional))
  • 4 cups fresh spinach
  • ¼ cup parsley
  • 2 TBSP Dijon mustard
  • 2 tsp Italian seasoning
  • ½ tsp red pepper flakes ((optional))
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup heavy cream ((or coconut milk))

Instruction

  • In a large stock pot, melt the butter or coconut oil.
  • Saute the leeks, diced onion, and mushrooms until the onion is translucent and mushrooms are tender.
  • Add the minced garlic and saute one additional minute.
  • Stir in the chicken stock.
  • Add the asparagus and artichoke hearts and bring to a simmer.
  • Cook about 10 minutes or until the asparagus is tender.
  • Stir in the cream cheese, spinach, parsley, mustard, Italian seasoning, red pepper flakes, salt, and pepper.
  • Allow the cream cheese to soften for a few minutes.
  • Blend the soup with an immersion blender until smooth.
  • Stir in the heavy cream or coconut milk and serve.