This vibrant green soup gets its silky texture from tender leeks, Yukon Gold potato, and fresh asparagus simmered in vegetable broth until completely soft, then blended until smooth. Coconut cream stirred in at the end gives it that luxurious, velvety finish, brightened with a squeeze of fresh lemon juice and fragrant thyme. A quick sauté of garlic and leeks builds a savory base before everything melts together into one gorgeously smooth pot. Finished with sliced chives and a drizzle of good olive oil, it's an elegant starter or light lunch that feels special enough for company. This one's an easy pick for a dairy free spring rotation, no heavy cream in sight.
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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.
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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