• 1-2 tsp coconut oil
  • 1 large leek or 2 smaller
  • 1 garlic clove -minced
  • 1 bunch of asparagus
  • 2 cups frozen organic peas (or fresh)
  • A handful of fresh parsley
  • 2 cups vegetable broth
  • 1 T turmeric
  • 1 tsp ground ginger
  • Sea salt to taste
  • Few shakes of fresh ground pepper
  • 1 T fresh herbs (dill or mint works great)
  • Juice of a ½ small lemon
  • ½ can full-fat coconut milk

Cooking Instructions

  1. Wash leeks well and discard dark stiffer dark green ends; use lighter green/white portions and chop finely
  2. Add coconut oil to a pan and place on medium heat, add chopped leeks and minced garlic
  3. Cook until leeks starting to brown-they cook quickly so keep an eye on them!
  4. Chop asparagus (discard ends and add them to the pan with the frozen peas and broth)
  5. Add spices
  6. Bring to a simmer and cook until asparagus are steamed through ~ 5-8 minutes
  7. Add fresh herbs and lemon juice to taste; puree with an immersion blender or vitamix
  8. Stir in coconut milk; salt to taste