Vegan Asparagus Soup Recipe | ChefDeHome.com

Ingredients

• 1 Bunch Asparagus, about 1.5 pound, end trimmed
• 1 Cup Coconut milk, 8 ounce can of lite coconut milk, use more per preference
• 1/2 tsp Chili Flakes, adjust per taste
• 1 tbsp Lemon, juice, adjust per taste
• Salt and Black Pepper, adjust per taste
• 1/2 Cup Kimchi, vegan kimchi, for serving, optional
• 4 Cup Vegetable Stock, prefer homemade
• Kosher Salt, per taste
• 1 tsp Garlic, about 2 cloves, minced
• 2 Cup Spinach, fresh leaves, chopped
• 2 tbsp Olive Oil
• 1 Leek, white part, thin sliced
• 1 inch Ginger, peeled and rough chopped
• 1 tsp Thyme
• 1/2 Cup Cilantro, or parsley, fresh leaves