1 Bunch Asparagus about 500gms
1/2 Cup Coconut milk (220mls lite coconut milk, use more per preference )
1/2 Cup Almond Creamery Almond Milk
1/2 tsp Chili Flakes
1 tbsp Lemon (juice, adjust per taste)
Salt and Black Pepper
4 Cup Vegetable Stock
1 tsp Garlic
2 Cup Spinach
2 tbsp Olive Oil
1 inch Ginger
1 tsp Thyme
1/2 Cup Coriander
1. Heat 1 tbsp of oil in a heavy bottom pot. Add chopped leeks, garlic, chili flakes, ginger, and thyme. On medium heat, saute until leeks are soft (4-5 minutes) Don’t let garlic burn.
2. Add rough chopped asparagus with 1/4 tsp of salt and saute for 1 minute. Then add chopped spinach, 1 cup water and 4 cup vegetable stock. Bring to boil, reduce heat and cook for 8-10 minutes or until asparagus is soft.
3. Add chopped cilantro, lemon juice. Using immersion blender or stand mixer, puree soup in 2-3 batches. Return soup to pot (heat on), add coconut milk, almond milk and mix well. Taste and adjust salt. Add black pepper to taste.
4. Drizzle remaining olive oil and black pepper before serving