Asparagus Soup

Asparagus-Soup copyFull disclosure here: I made this recipe with low expectations. My goal was to eat asparagus as a light, cleansing meal, and rather than chew a big pile of the green stalks, soup sounded nice.

I did NOT expect to slurp down my bowl of soup, lick the bottom of the bowl, and then go for seconds….

I’m not quite sure how to explain the amazing, comforting, satisfying quality to this soup. It could be the tasty sautéed leeks, shallots and garlic. Or maybe it’s the combination of these flavors in addition to the asparagus flavor. Needless to say, this is one cleansing, light meal that is completely worth your time to make and enjoy.

Just don’t be surprised when you go back for seconds!

Asparagus Soup
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 4

  • 8 cups vegetable or chicken broth
  • 2 Tablespoons olive oil
  • 4 shallots, chopped (about 1 cup)
  • 2 leeks, white part only, chopped
  • 1 Tablespoon garlic, minced
  • 3 lbs fresh asparagus (3 bunches), chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • fresh dill and coconut cream, for garnish
INSTRUCTIONS

  1. In a soup pot, place the broth over low heat.
  2. In a large skillet, place the olive oil over med-high heat. Add the shallots and leeks, cook stirring often for about 5 minutes, until tender. Add the garlic and continue to cook while you prepare the asparagus.
  3. Wash the asparagus, chop off and discard the woody end of the stalks. Chop the remainder of the asparagus into 2-inch pieces. Add to the skillet, along with the salt and white pepper, and mix well. Continue to cook for another 8 minutes, until quite tender.
  4. Add the cooked asparagus mixture to the pot of broth. Bring to a boil, then remove from heat and use an immersion blender to blend the mixture until smooth. Return to heat and simmer until you are ready to serve.
  5. For garnish, add a spoonful of coconut cream and a sprinkle of fresh dill. Enjoy!
NUTRITION

Calories: 159     Fat: 8     Carbohydrates: 19     Sugar: 6     Sodium: 791     Fiber: 7     Protein: 9    

gluten and dairy free asparagus soup recipe

Comments

  • Michelle January 5, 2015 at 10:10 pm

    Helga, not sure where you live, but here in the Chicago area, we can get fresh asparagus year-round. Of course, at this time of year, you pay an arm and a leg for it, so I’ll be holding on to this recipe till asparagus is plentiful – and CHEAP – in the spring. Also, Diana – can this recipe be halved for two or three people?

    • Diana January 13, 2015 at 12:32 am

      Hi Michelle,

      Diana did say that it should not be a problem to half this soup for two or three people. Happy Cooking!

  • Isabella February 4, 2015 at 7:38 pm

    This is an amazing soup! I am so glad that I found this recipe! My family loved this and I am so happy that this is healthy but more importantly Yummy! Thank you for all your great recipes!

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