Ingredients

• 2 tablespoons of coconut oil
• 1⁄2 cup of chopped leeks (white parts only)
• 2 tablespoons of oat or wheat flour
• 1⁄2 teaspoon of ground nutmeg
• 3 cups of warmed vegetable broth
• 1 bunch of trimmed and chopped asparagus
• 1⁄2 cup of peeled and chopped parsnips
• 1 cup of warm cow’s milk
• 1⁄2 cup of tightly packed fresh basil leaves, chopped
• 1⁄2 cup of chopped scallions (white parts only)
• Plain yogurt, for garnish (optional)
• Pinch of salt

Method