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.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Servings: 6 servings
Calories: 202kcal
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
Serving: 1serving | Calories: 202kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 472mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 11.2mg | Calcium: 49mg | Iron: 3.9mg