The broth is a tasty combination of homemade concentrated veggie stock and creamy coconut milk. You can also use water in place of veggie stock if you don’t have any on hand. Just be sure to be aware that most store-bought varieties of broth, even the low-sodium kind, are higher in salt than we recommend adding.
Once the soup has simmered long enough so the veggies are tender, use an immersion blender to blend the soup until chunky or smooth – or somewhere in between! Just keep in mind that you should only use an immersion blender in a stainless steel pot. If you’re using anything with a non-stick coating, transfer the soup to a standing blender or food processor to blend it up. You can also leave it completely chunky if you prefer!
Serve your veggie leek soup garnished with chopped green onions, or parsley if you prefer.
Save any leftovers in an airtight container in the refrigerator for four days, or up to three months in the freezer.
Tip: Want to add some protein, or more fiber? Shredded chicken and/or cauliflower rice would work nicely in this soup!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Diet Fast and Easy.
Creamy Roasted Asparagus & Leek Soup
By Lorrie Cordain