This soup is very light and creamy with a smooth texture. Plus, it keeps well overnight. If made in advance, reheat over medium-low heat on the stove top.
1 tbsp. avocado or olive oil
2 leeks – white portion only, slice into ½ in. rounds, rinse, dry on paper towels
4 cloves of garlic, chopped
1 (140z.) can of artichoke hearts, quartered
1 ½ cups of chicken broth
½ cup coconut milk
½ tsp. sea salt
¼ heaping tsp. of dried parsley
¼ heaping tsp. of dried oregano
¼ cup toasted pumpkin seeds (optional)
Heat oil in a large saucepan over medium-low heat.
Add leaks to sauce pan and sauté until they are tender and just beginning to brown. Approximately 8 minutes.
Add garlic to the sauce pan and sauté for 1 minute.
Add the artichokes, chicken broth, coconut milk, and spices. Stir well.
Bring to a boil then reduce heat and simmer for 20 minutes until artichokes and leeks are soft.
After 20 minutes, add soup to a Vitamix or other high-speed blender. Be cautious – soup is hot!
Pour soup into individual bowls and garnish with toasted pumpkin seeds.