Ingredients
Scale
- 1 tbsp avocado oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large leek, thoroughly cleaned and sliced
- 1 medium-sized jewel yam, or white potato, chopped into bite-sized pieces, about 3 cups*
- 1 bunch asparagus, trimmed and chopped
- 4 to 6 cups chicken broth or vegetable broth, to your desired consistency
- 1 cup full-fat canned coconut milk , or heavy cream
- 1 lemon, zested (about ½ tsp lemon zest)
- ½ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
Instructions
- Heat the avocado oil in a large pot over medium-high heat and add the chopped yellow onion. Sauté until softened and golden brown, about 5 to 8 minutes.
- Add the minced garlic, sliced leek, and chopped potato, sautéing for an additional 3 minutes.
- Stir in the chopped asparagus, chicken stock, and coconut milk. Cover, bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the asparagus is fork tender.
- Serve in bowls drizzled with extra virgin olive oil and sprinkled with cracked black pepper. Adding fresh grated parmesan cheese enhances the flavor!
- Mix in the lemon zest and season with salt and pepper to taste.
- Blend the soup using an immersion blender until smooth. If using a traditional blender, let the soup cool before blending in batches, leaving the steam cap open.
Notes
Feel free to adjust the consistency by varying the amount of broth you use.
For added flavor, consider garnishing with fresh herbs like parsley or chives.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.