We get excited when it’s asparagus season. Who wouldn’t? It is one of our favorite seasonal vegetables. After trying roasted, stir-fried, and steamed asparagus, we decided to give asparagus soup a try. It is creamy, delicious and goes perfectly well with any salad. A warm, buttered toast on the side would be perfect for dunking.
It is an easy recipe with few ingredients and you can make it into a vegan meal. Hurry up and try the recipe before asparagus disappears from the grocery store.
Asparagus Soup
This creamy asparagus soup is made with coconut milk and is super easy to make.
Ingredients
- 1 lb asparagus fresh, hard stems cut
- 4 cups vegetable stock or chicken stock
- 2 tbsp olive oil or butter
- ½ cup yellow onions chopped
- 3 cloves garlic peeled and sliced
- ½ tsp crushed red pepper
- ½ cup coconut milk
- ½ tsp freshly ground black pepper
- salt to taste
Instructions
- Rinse the asparagus stems under running water.Keep only the tender stalks of asparagus by cutting the hard bottom part of all stems. Cut all stems into two-inch pieces to make it easy to cook.
- Place the cut stems of asparagus in a stock pot along with the vegetable stock. Bring it to a boil and then reduce the heat and let it simmer for ten minutes. Turn the heat off and set the pot aside. Do not drain.
- On medium-high heat, sauté the onions until soft in the olive oil or butter. Then add the garlic and continue to sauté for two more minutes. Add the crushed red pepper and mix. Then turn the heat off.
- Add the sautéed onion-garlic mixture to the cooked asparagus. Add salt and blend the soup mixture with either an immersion blender or a regular blender. Strain the soup if you like a smooth texture.
- Place the soup on a stove-top. Add the coconut milk and stir it well. Turn the heat on to medium and heat the soup but do not let it boil. Turn the heat off. Add the ground black pepper and serve it hot.
