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
- 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
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.
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: 22.9% | Vitamin C: 13.6% | Calcium: 4.9% | Iron: 21.8%