Cream of Asparagus Soup
A comforting and healthy soup, perfect for spring, featuring fresh asparagus, creamy coconut, and aromatic spices. Enjoy it warm or chilled!
Equipment
- Saucepan
- Blender or Food Processor
Ingredients
- 1 tablespoon avocado oil
- 8 ounces fresh asparagus trimmed and chopped
- salt to taste
- pepper to taste
- 1 green onion chopped
- 2 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 ounce fresh baby spinach
- 1 cup coconut cream the thick part from a can of full-fat coconut milk
- 1 tablespoon fresh lemon juice
Instructions
- Sauté Asparagus: In a big saucepan over medium heat, warm up the avocado oil until it shimmers. Add your trimmed and chopped asparagus, seasoning with a pinch of salt and pepper. Cook for about 3-4 minutes until it turns a vibrant bright green.
- Build Flavor: Toss in the chopped green onion and minced garlic, cooking for just about a minute until you smell their delicious aroma. Pour in the broth, bring it to a gentle boil, then lower the heat to a simmer. Let it cook for 10-12 minutes until the asparagus is fork-tender.
- Wilt Spinach: Stir in the fresh baby spinach and cook for just 2 minutes until it wilts into the soup.
- Blend to Smoothness: Carefully transfer the soup to a blender or food processor and blend until it's wonderfully smooth and creamy. Pour the puréed soup back into your saucepan.
- Finish & Serve: Whisk in the rich coconut cream and fresh lemon juice until everything is perfectly combined. Taste and add more salt or pepper if needed. Serve your vibrant soup warm or chilled, perhaps with a few sautéed asparagus tips or a drizzle of coconut milk for a lovely garnish!
Notes
This is a delicious, healthy, and easy-to-make soup, perfect for spring!
#HealthySoup #LowCarbRecipes #DairyFree #SpringEats
Nutrition Information (per serving):
Calories: 124 kcal
Total Carbs: 5.2g
Net Carbs: 3.7g
Fats: 12.1g
Protein: 4.1g
Calories: 124 kcal
Total Carbs: 5.2g
Net Carbs: 3.7g
Fats: 12.1g
Protein: 4.1g
