Creamy Leek Soup
Serving Size / Yield
- 1 bunch White Asparagus
- 3 Leeks
- 1 head Cauliflower
- 4 Large Cloves Garlic
- 4 Large White Mushrooms
- 8 cups Vegetable or Chicken Broth
- Olive Oil
- Salt & White Pepper
- ½ cup Coconut or Almond Milk, optional
Start by cleaning leeks and chopping them into 1/2 inch pieces.
Next, break up cauliflower.
Now chop up the garlic and mushrooms.
Remove asparagus tops and reserve for later.
Chop the remainder of the asparagus into 1/2 inch lengths.
In a large stock pot heat oil.
Add in chopped vegetables, garlic, mushrooms, salt and pepper.
Saute for about 10-12 minutes.
Add in broth and bring everything to a boil.
Reduce heat and bring to a simmer.
Cook until vegetables begin to soften.
Then remove from heat and allow to cool.
Either puree the mixture with an immersion blender or in batches with a regular blender.
Return the mixture to the pot and bring to a slow simmer.
If desired, add coconut or almond milk.
Season for taste.
Now add reserved asparagus tops.
Simmer for about 5 minutes.