2 cupsleekswhite and light green parts only, chopped
4clovesgarlicroughly chopped
6cupsvegetable broth
1yellow oniondiced
2sprigsthymefinely chopped
2 sprigsrosemaryfinely chopped
1teaspoonsalt
½teaspoonpepper
½cupcoconut milk
Instructions
Wash and prep all ingredients according to the ingredient list.
Combine the olive oil, leeks, onion, and garlic in a large pot and sauté over medium heat for about 5 minutes.
Add all remaining ingredients to the pot except for the coconut milk and bring to a boil.
Once the soup has reached a boil reduce to a simmer, cover, and continue to cook for about 30 minutes.
Remove from heat, stir in the coconut milk, and use the immersion blender to blend the soup until it has a creamy consistency. See notes below if you do not have an immersion blender.
Let cool slightly before serving and enjoy!
Notes
If you do not have an immersion blender, allow the soup to cool completely before transferring to a traditional blender. Blend and then return to the pot to reheat before serving.