Cream of Asparagus Soup is a velvety, rich soup that brings out the fresh, earthy flavor of asparagus in every spoonful. The addition of coconut cream gives it a luscious texture, while the hint of lemon adds brightness. This soup is incredibly easy to make, coming together in just 30 minutes. Whether served hot or chilled, it makes a perfect appetizer or light meal, and it’s a fantastic way to enjoy the seasonal goodness of asparagus. Plus, it’s dairy-free, making it suitable for various dietary preferences.
Ingredients
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1 tbsp avocado oil
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8 ounces fresh asparagus, trimmed and chopped
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Salt and pepper, to taste
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1 green onion, chopped
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2 cloves garlic, minced
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2 cups veggie or chicken broth
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1 ounce fresh baby spinach
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1 cup coconut cream (from the top of a can of coconut milk)
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1 tbsp fresh lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté the Asparagus:
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In a large saucepan, heat avocado oil over medium heat until shimmering.
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Add the chopped asparagus and season with salt and pepper. Sauté for 3-4 minutes until the asparagus is bright green.
Add Green Onion and Garlic:
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Add the chopped green onion and minced garlic to the pan. Cook for 1 minute, or until fragrant.
Cook the Soup:
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Stir in the broth and bring the mixture to a boil.
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Once boiling, reduce the heat to a simmer.
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Simmer the mixture for 10-12 minutes, or until the asparagus is tender.
Add Spinach:
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Stir in the fresh spinach and cook for about 2 minutes, until the spinach is wilted.
Blend the Soup:
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Transfer the soup mixture to a blender or food processor and blend until smooth. Alternatively, use an immersion blender directly in the pot.
Finish the Soup:
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Return the blended soup to the pan.
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Whisk in the coconut cream and lemon juice until well combined.
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Taste and adjust seasoning with more salt or pepper as needed.
Serve the Soup:
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Serve the soup hot or chilled, garnished with asparagus tips, a drizzle of coconut milk, or your favorite herbs and toppings.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add More Greens: For added nutrition, stir in some kale or Swiss chard along with the spinach.
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Creamy Option: If you prefer a richer, creamier version, you can add a splash of dairy cream or half-and-half instead of coconut cream.
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Herbs: Try adding some fresh thyme, rosemary, or basil to the soup while it simmers for an extra layer of flavor.
Storage/Reheating
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Storage: Store leftover soup in a covered container in the fridge for up to 5 days.
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Freezing: The soup can also be frozen for several months. Allow it to cool completely before transferring to a freezer-safe container. To reheat, simply thaw and warm over low heat on the stove.
FAQs
Can I use frozen asparagus for this recipe?
Yes, you can use frozen asparagus, though fresh asparagus will give the soup a brighter flavor and better texture. If using frozen, just ensure it’s fully thawed before cooking.
Can I use a different type of oil?
Yes, you can use olive oil or another neutral oil if you prefer. Avocado oil works well because it has a mild flavor and high smoke point, but any cooking oil will work in this recipe.
How do I make the soup smoother?
Blending the soup will give it a smooth, creamy texture. If you want an even smoother consistency, you can strain the soup after blending to remove any remaining fibrous bits from the asparagus.
Can I add other vegetables to this soup?
Yes! Feel free to add other vegetables such as peas, leeks, or even a bit of potato for added creaminess. Just be sure to adjust the cooking time accordingly.
Is this soup gluten-free?
Yes, this Cream of Asparagus Soup is naturally gluten-free as it doesn’t contain any wheat or gluten-based ingredients.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for a few days or frozen for later use. Just reheat it gently on the stove.
Conclusion
Cream of Asparagus Soup is a wonderfully light, creamy dish that’s perfect for spring. The natural flavors of the asparagus shine through, enhanced by the richness of coconut cream and the bright zing of lemon. This easy recipe is quick enough for a weeknight meal but elegant enough for guests, and it’s sure to become a go-to favorite. Whether you enjoy it hot or chilled, this soup is a comforting and healthy addition to your meal rotation.
