Asparagus pea soup

Ingredients

2 tbsp olive oil

1 large leek

1 bunch asparagus

1 can white beans, drained

1/2 cup coconut milk

1 bag frozen peas (1 lb)

4 cups broth (chicken or vegetable)

salt and pepper to taste

1/4 tsp red chili flakes

1/2 tsp coriander

1/4 cup fresh mint leaves

Directions

Heat olive oil in large pot. Add sliced leeks and cook until they start browning. Add asparagus, chopped roughly into thirds, and cook until they begin to soften. Add salt, pepper, chili flakes, and coriander. Add white beans, coconut milk, and peas. Cook until warm. Add broth and simmer for ~5 minutes. Stir in mint leaves. Use immersion blender to blend in pot, or transfer to blender. Blend until smooth. Serve warm and top with fresh herbs (mint and dill), pickled red onion, and a dollop of yogurt.