1 tablespoon extra virgin olive oil
2 celery stalks, chopped
1 or 2 cloves of garlic, grated or finely chopped
1 bunch of white asparagus (approximately 20-25 spears), chopped
3 leeks, whites only, cleaned and cut into rings
5 to 6 cups organic chicken stock or vegetable stock
2 to 3 cups almond milk
kosher salt and freshly ground pepper to taste See note.

• Sauté all the vegetables in the olive oil, adding the garlic last, for 2 to 3 minutes, just until soft. Add the stock, and bring the soup to a boil. Lower the heat, and simmer for,about 10 minutes, until the asparagus is cooked through.
• Remove the soup from the heat, and let it cool slightly.
• Transfer the soup into a blender, in batches if necessary, and blend until smooth.
• Return the soup to the pot, add the almond milk and bring it back to heat.
• Check for seasoning.