Description
Learn how to make the most delicious creamy asparagus soup with this easy recipe. Perfect for a cozy night in or special occasions. Click here now!
Ingredients
- 2 lbs (900g) asparagus, trimmed of woody stem bottoms
- 1 large yellow onion, chopped (1 1/2 to 2 cups (480 ml) chopped)
- 1 teaspoon (5 ml) minced garlic, or 1 Tbsp (15 ml) minced green garlic
- 3 Tbsp (45ml) vegetable oil
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) water
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/4 cup (60g) chopped fresh parsley
- 1/4 cup (60ml) coconut cream
- 1 Tbsp (15ml) apple cider vinegar
- 1 teaspoon (5 ml) lemon juice
- 1/2 teaspoon (3 ml) black pepper (more to taste)
- 1 teaspoon (5 ml) salt (more to taste)
Instructions
- Separate the asparagus tips and keep them aside; slice the remaining asparagus stalks into 1/4-inch pieces.
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent, around 5 minutes, then add the minced garlic and sauté for another minute.
- Introduce the sliced asparagus (excluding the spear tips) into the pot with the onions. Season with a bit of salt and pepper. Cook for an additional 5 minutes.
- Pour in the vegetable broth, water, thyme, and bay leaf. Bring the mixture to a boil, then lower the heat to let it simmer with the lid on until the asparagus is tender, approximately 10 minutes. Mix in the chopped parsley towards the end of cooking.
- As the soup simmers, blanch the asparagus tips in a separate pot of boiling, salted water for 2-4 minutes, depending on their size. Drain and rinse them with cold water to halt the cooking process. Set them aside.
- Remove the bay leaf and thyme from the pot. Use an immersion blender or a standard blender (in small portions) to purée the soup. If using a standard blender, fill it only up to a third each time and secure the lid while blending. For a smoother consistency, you might press the puréed mixture through a sieve.
- Incorporate the coconut cream, apple cider vinegar, and lemon juice into the soup. Adjust the seasoning with salt and pepper as needed. Garnish the finished soup with the reserved asparagus tips. Enjoy the recipe? Don’t forget to rate it and leave your comments below!
Notes
- Consider enhancing the soup’s creaminess by incorporating additional coconut cream before blending.
- Adjust seasoning with salt and pepper to taste before serving.
- To achieve a smoother consistency, blend the soup in small batches.
