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What Great Grandma Ate / Recipes / 30 Minutes or Less / Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

Last Updated on November 15, 2019 by Jean Choi

30
AIP
EF
LC
NF
P
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W3
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This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions.

Whole30 Asparagus Soup

With the weather warming up, I’ve been seeing a bounty of asparagus at the farmers market, and it makes me so happy! It’s one of my favorite veggies and my husband and I love it it in all forms as a side dish.

Creamy Whole30 Asparagus Soup Recipe

However, I never actually made asparagus in a soup! I’ve had asparagus soups at restaurants before and I remember enjoying them, but I’m not sure why I never thought to make it at home until now. It’s just so tasty and easy!

This paleo and Whole30 asparagus soup is a one pot dish that’s done in 30 minutes from start to finish. It uses coconut milk to add that creamy texture, and it just makes such a wonderful and light side or appetizer that goes well with any protein dish. You can even make it vegan or AIP with easy peasy substitutions.

Whole30 Asparagus Soup
Whole30 Asparagus Soup

Make It a Main Dish

If you don’t want to cook multiple dishes and want to make this Whole30 asparagus soup a main dish, you totally can! I love adding protein to my veggies soups to make them heartier and more filling. Here are some yummy additions that would go well in this soup:

  • shredded chicken
  • pulled pork
  • bacon
  • ham
  • shredded beef
  • cooked beans (not Whole30 friendly)

I would just add these in with the coconut milk at the end and let everything simmer for about 5 more minutes before taking off heat and serving.

Even with the added protein, this dish takes about 30 minutes, and you’ll love the amazing flavor of hearty asparagus that stand out in this soup!

Whole30 Asparagus Soup
Whole30 Asparagus Soup

Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions. 
5 from 4 votes
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Course: Side Dish, Soup
Prep Time: 5 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 27 minutes minutes
Servings: 6 servings
Calories: 202kcal
Author: Jean Choi

Ingredients

  • 2 lbs asparagus tough ends trimmed
  • 2 tbsp ghee or coconut oil for vegan or AIP
  • 2 garlic cloves minced
  • 1 yellow onion chopped
  • 1 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper omit for AIP
  • 5 cups bone broth or chicken broth (or vegetable broth for vegan)
  • 1 cup full-fat coconut milk
  • juice of 1/2 lemon or more taste

Instructions

  • Wash the asparagus and chop in half.
  • In a large saucepan, heat ghee over medium heat.
  • Add garlic and onion and sauté until soft, about 2 minutes.
  • Add asparagus, salt, and pepper, and cook stirring for 5 minutes. 
  • Pour in bone broth, cover, and let it come to a simmer.
  • Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft. 
  • Use an immersion blender to blender the contents until smooth. If you don’t have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot. 
  • Stir in coconut milk and lemon juice. 
  • Taste to add more salt, pepper, and/or lemon juice, before serving. 
Nutrition Facts
Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)
Amount Per Serving (1 serving)
Calories 202 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Cholesterol 12mg4%
Sodium 472mg21%
Potassium 437mg12%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 11g22%
Vitamin A 1145IU23%
Vitamin C 11.2mg14%
Calcium 49mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | April 1, 2019

Comments

  1. Lenelle says

    April 12, 2019 at 1:11 pm

    5 stars
    I made this soup today (with coconut oil instead of ghee & chicken broth) and it was delicious! I actually tasted it before I added the coconut milk and it was good as is, but the coconut milk really makes it super rich & creamy!!

    • Jean Choi says

      April 12, 2019 at 2:38 pm

      So glad you enjoyed it!!

  2. Marianne says

    May 28, 2019 at 8:18 pm

    This is a delicious recipe I added thyme and ginger for ginger for a little more spring time flavor.

    • Jean Choi says

      May 29, 2019 at 9:38 am

      Thank you! SO glad you enjoyed. 🙂

      • mary says

        November 19, 2019 at 7:48 pm

        Awesome recipe. Thank you so much!!

        • Jean Choi says

          November 19, 2019 at 10:53 pm

          So glad you enjoyed!

  3. Frankie says

    February 15, 2021 at 12:20 pm

    5 stars
    Easy and so very tasty!

    • Jean Choi says

      February 18, 2021 at 6:07 pm

      Thank you!!

  4. Katie says

    July 9, 2023 at 7:35 pm

    5 stars
    Really quick and tasty! I’ve made the recipe several times, sometime sprinkling with goat or feta cheese before serving.

    • Jean Choi says

      July 11, 2023 at 12:23 pm

      Love the idea of goat cheese!

  5. Katie says

    August 25, 2023 at 9:28 pm

    5 stars
    I had used up all of my fresh asparagus so substituted with 4 medium fresh zucchini, following all other ingredients and instructions. Topped with crumbled feta. It was delicious.

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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