Many thanks to Dana Lloyd who sent this recipe to share with all of you this week!
1 large leek
½ bunch of asparagus
2 garlic cloves, peeled and minced
1 bay leaf
Sprig of thyme
1 cup coconut milk (boxed and unsweetened, but you can also use canned coconut milk, thinned with water) sea salt or wheat-free tamari (to taste) and black pepper (also to taste)
Remove the green tops from the leeks (you can save them for making your own veg or chicken stock), and slice the lower white section in half lengthwise, then into half-moons.
Trim the lower woody section away from the asparagus (generally the lower 1-2 inches), and cut the remaining asparagus into thirds (saving the tops for garnish on the soup if you like). Put the coconut oil in a soup pot over medium heat. Once the oil is melted, add the leeks. Cook leeks for 3-4 minutes, stirring often, until the leeks soften.
Add the garlic and cook until fragrant. Add the bay leaf, sprig of fresh thyme, and asparagus pieces.
Pour enough water in the pot to cover the vegetables, and cover. Simmer for 12-15 minutes.
Transfer to a blender or use an immersion blender in the pot, blend mixture until smooth and creamy. (You can begin adding the coconut milk here to help the blending process. Either serve immediately or put back in the pot and keep it over low heat to desired temperature. Season to taste with sea salt or the tamari and black pepper if you like.
Garnish with chopped chives (and additional asparagus pieces) and serve.
Recipe from: Frank Giglio
Share to Print