Low Sodium Vegan Asparagus Soup

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks, white and light-green parts only, thinly sliced and rinsed
3 cloves garlic, minced
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
2 lbs asparagus, woody ends snapped off, cut into 1-inch pieces
1 medium yukon gold potato, peeled and diced
4 cups vegetable broth
1 tsp fresh thyme leaves
¼ cup coconut cream
1 tbsp fresh lemon juice

For serving

2 tbsp fresh chives, thinly sliced (optional)
1 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the leeks and a pinch of salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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