YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 15 minutes

  • 3 tablespoons ghee or avocado oil
  • 4 small leeks, white and light green parts only, cleaned and sliced crosswise
  • 2 teaspoons salt
  • 4 bunches asparagus (about 4 pounds), woody ends removed, chopped
  • 3 cloves garlic, chopped
  • 1 quart Veggie-Herb Broth or Chicken Broth
  • ¼ teaspoon cayenne pepper
  • ¼ cup fresh lime juice (about 2 limes)
  • Strips of lime zest, for garnish (optional)


  1. Heat the ghee in a large pot over medium heat.
  2. When the ghee is melted, add the leeks and salt and sweat for 5 minutes, or until the leeks begin to soften.
  3. Add the asparagus and garlic and cook for another 5 minutes.
  4. Add the broth and cayenne pepper and cook until the asparagus is soft, 3 to 4 minutes.
  5. Stir in the lime juice.
  6. Puree the soup in batches in a blender or with an immersion blender until smooth.
  7. Season to taste with additional cayenne pepper and/or lime juice, if desired, and garnish with strips of lime zest, if using.


AIP Modification: Omit the cayenne pepper.