Asparagus & Leek Soup

Creamy Asparagus & Leek Soup

Ingredients:
- 1 bunch asparagus
- 4 tbsp olive or avocado oil
- Salt and pepper
- 1 leek, white part only, chopped
- 1 shallot, chopped
- 3 cloves of garlic, chopped
- 2 cups vegetable broth
- 1 can full fat coconut milk
- 1 tbsp lemon juice

Directions:

- Preheat your oven to 400°. Cut or snap off ends of asparagus. Place asparagus on a parchment lined cookie sheet and drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 15 minutes.
- In a soup pot, heat the remaining 2 tbsp oil and add in chopped leek, shallot, and garlic and season with salt and pepper. Cook for about 5 minutes until tender.
- Add in broth, coconut milk and lemon juice and bring to a simmer. Allow to simmer for about 5 minutes.
- Add aspargus into the soup and puree with an immersion blender (you could also put everything into a blender to blend). Let everything simmer for another 5-20 minutes.
- Taste again to see if you need more salt and pepper. Serve garnished with asparagus tip and crushed red pepper flakes.