Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon coconut oil
  • 1 1/2 cups chopped leeks
  • 8 cups low-sodium vegetable broth
  • 6 cups frozen green peas
  • 2 bunches of asparagus (30 to 40 stalks)
  • tough ends removed and cut into 1-inch pieces
  • 1/2 cup chopped fresh parsley
  • Himalayan or sea salt and freshly ground black pepper

Instruction

  • *Power Up and add 2 teaspoons minced fresh thyme (stir it in with the parsley) to the pot and 1 tablespoon Cashew Crème or Sesame Kale Pesto to your bowl! Heat the oil in a large pot over medium heat
  • Add the leeks and sauté for 4 minutes, until softened
  • Add the broth and bring to a simmer
  • Stir in the peas and asparagus, and simmer, covered, for 3 minutes longer
  • Carefully place half of the soup in a high-powered blender and purée until smooth then return it to the pot
  • Add the parsley and stir well to combine
  • Season with salt and pepper to taste and serve