Leek Coulis (Gluten Free and Vegan)

Ingredients

1/4 cup olive oil
2 leeks, white part and two inches of green part
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
3 cups baby spinach, roughly chopped
1 cup coconut milk
1/4 cup lemon juice, freshly squeezed
1/4 teaspoon celtic sea salt
1/4 cup olive oil

Instructions

1. Heat olive oil in a large skillet.
2. Saute leeks and fennel for 6-8 minutes until soft.
3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted.
4. Stir coconut milk into mixture.
5. Transfer mixture to a vita-mix and puree on highest speed until smooth.
6. Blend in lemon juice and salt.
7. While vita-mix is running on medium speed, slowly drizzle in olive oil.
8. Serve over salmon or veggies.

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