Ingredients

• 2 T coconut oil
• 1 pound asparagus (trimmed and chopped)
• 5 cups vegetable or chicken broth
• 2 garlic cloves
• 2 celery stalks (chopped)
• 1 cup minced leeks
• pinch of nutmeg
• 4 ounces goat cheese crumbled
• pepper and sea salt

Instructions

1. Melt coconut oil in a large pot, add leeks, celery and cook until tender, about 3 minutes.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot.
4. Cook for 2 to 3 minutes. Add the broth.
5. Taste for seasoning and add salt, pepper, nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Transfer soup to a food processor, and purée (in batches if necessary), adding more broth as needed to adjust consistency. Serve hot, Garnish with crumbled goat cheese.