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This healthy and vegan Asparagus, Leek & Spinach Soup combines leeks, asparagus, spinach, Yukon gold potatoes, celery, and carrots, finished with creamy coconut milk. Perfect for a chilly autumn day, this gluten-free soup is a delicious family favorite.
Total time50 min
Ingredients12
Serving size4
Calories200
Large Pot
Cutting Board
Knife
Measuring Spoons
Measuring Cups
Wooden Spoon
Blender or Immersion Blender
Peeler
2 tbsp olive oil
2 leeks, sliced (white and light green parts only)
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