Asparagus, Leek, and Spinach Soup
This healthy and vegan soup is absolutely delicious and a family favorite in my house. Leeks, asparagus and spinach are combined with Yukon gold potatoes, celery and carrots and finished off with coconut milk.
Ingredients
- 2 tbsp olive oil
- 2 Leeks
- 2 celery stalks diced
- 2 large carrots peeled and sliced
- ½ medium onion diced
- 2 tsp dried thyme
- 1 bunch of asparagus stems removed, cut into 1 inch pieces
- 3 medium Yukon gold potatoes
- 6 cups low sodium vegetable broth
- 1 can coconut milk
- 4 oz spinach
- Salt and pepper
Instructions
- Clean the leeks well and slice, using only the white and light green parts. Discard the tough dark green parts of the leek.
- In a large soup pot, heat oil over medium heat. Add the leeks and cook until just starting to soften, about 3 minutes. Add the celery, carrots, onion, 1 tsp salt and ½ tsp pepper. Cook for 10 minutes, stirring often.
- Add the thyme, red pepper flakes, asparagus, and potatoes. Cook for another minute and then add the broth.
- Bring to a boil, reduce heat and simmer for 25 minutes covered, with the lid slightly vented. The potatoes and asparagus should be fully cooked at this point.
- Add the spinach and coconut milk, bring back up to a simmer and cook until the spinach is wilted. Taste for seasoning and add additional salt and pepper if desired.