Eosinophilic Esophagitis Friendly Vegan Asparagus Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(19)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- 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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