Creamy Asparagus Soup Recipe — Easy Spring Soup in 30 Minutes
Nothing says spring like a bowl of creamy asparagus soup made with fresh asparagus and simple ingredients. This rich, silky soup comes together in about 30 minutes and is perfect as a light lunch, elegant starter, or healthy weeknight dinner. Whether you want something bright and fresh or comfort-food-style, this asparagus soup delivers big flavor with minimal effort.
Servings: 6 servings
Ingredients
- 2 lbs asparagus
- 2 tbsp butter or 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
- 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 trim the tough ends. Chop the spears in half.2 lbs asparagus
- In a large saucepan, heat butter over medium heat. Add garlic and onion and sauté until soft, about 3-4 minutes.2 tbsp butter, 2 garlic cloves, 1 yellow onion
- Add asparagus, salt, and pepper, and cook stirring for 5 minutes.1 tsp sea salt, 1/4 tsp ground black pepper
- Pour in 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.5 cups bone broth
- 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.1 cup full-fat coconut milk, juice of 1/2 lemon
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