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