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.
- 2 Tbs. coconut oil
- 1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
- Kosher salt and freshly ground pepper, to taste
- 1 tsp. minced garlic
- 1 tsp. paprika, plus more for sprinkling
- 1½ lb. asparagus, ends trimmed, spears cut into 1-inch pieces
- 3 cups chicken stock
- 2 cups baby spinach leaves
- 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.
- Place garlic and the 1 tsp. paprika and continue cooking with the stir function occasionally, for 2 minutes.
- Stir in asparagus and chicken stock. Continue cooking with the stir function occasionally, for approximately 15 minutes, or until the asparagus softens.
- 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.