Creamy Asparagus and Leek Soup - Vegan + Gluten-free
Author: Savanna @ glutenfreeveganpantry.com
Recipe type: Lunch, Dinner
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 7 cups
This Creamy Asparagus and Leek Soup is the perfect springtime dish, featuring fresh asparagus and leeks. It's smooth, creamy, rich, sweet and perfectly seasoned. Vegan and gluten-free, it's great for a quick lunch or light dinner!
Ingredients
2 bunches of asparagus, chopped (500g)
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
Instructions
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.
Blender
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.
Stove-top Method
Add 2 cups vegetable broth to the sautéed vegetables. Cook for an additional 5-7 minutes, until broth is hot.
Using a hand-held immersion blender, blend the soup until smooth and creamy.
Remove from heat and add one can of coconut milk and stir to blend. Serve immediately.