Super Soup: Paleo Leek and Asparagus Soup

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Paleo Leek and Asparagus Soup

You know Asian cuisine (and we mean the genuine one, not the Chinese takeouts you always have), their food will always consist of fish, some mushrooms, and leeks. And they re doing it right. Leeks are rich in flavanoids that protect our blood vessels and fights free radicals. The folate in it lowers the risks of cardiovascular diseases while the vitamins C, B6, and K boost the immune system.

Have some leeks in this Paleo Leek and Asparagus Soup.

Paleo Leek and Asparagus Soup

Paleo Leek and Asparagus Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Instructions
  1. Heat coconut oil in a Cuisinart soup maker and blender over high heat, for 5 minutes. Once heated through, stir in leek along with salt and pepper and cook, with the stir function occasionally, for about 10 minutes.
  2. Place garlic and the 1 tsp. paprika and continue cooking with the stir function occasionally, for 2 minutes.
  3. Stir in asparagus and chicken stock. Continue cooking with the stir function occasionally, for approximately 15 minutes, or until the asparagus softens.
  4. Add spinach over the soup mixture and cook for 1 minute. Using a pot holder or towel, hold the lid down and set on the highest setting to blend until the soup is creamy and smooth.

 

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