ASPARAGUS SOUP
INGREDIENTS
1 tbs coconut oil
1 onion - diced
2 sticks celery - diced
1 bulb garlic - halved
1 leek - diced
1 large potato - diced
600 mls water
6 asparagus spears
1 tbs coconut yogurt
dried chilli flakes
almond flakes
pumpkin seeds
ground pepper
METHOD
Heat coconut oil in a large pot over medium high heat.
Cook onion, celery and garlic until tender then add in the potato and leek.
After 5 minutes, cover with boiling water and simmer for 10 minutes.
Add in the asparagus and cook for a further 5 minutes.
Allow to cool slightly and blend with a stick blender until smooth.
Check for seasoning.
Mix through coconut yogurt and chilli flakes.
Sprinkle over almond flakes and pumpkin seeds to serve.