Celery Asparagus Soup with Goat Cheese

Celery Asparagus Soup with Goat Cheese


  • 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


  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.

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Anya Vien

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