Leek and Artichoke Soup

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.