This delicious soup is a yummy, creamy, and dairy-free option. Give it a try!
Organic Asparagus Soup with Creamy Coconut Milk
Course:
Protocol:
Servings
4
Ingredients
- 1 lb 454.00 g asparagus
- 2 onion chopped finely
- 1 Tbsp 14.79 ml extra virgin olive oil
- 3 cups 720.00 ml bone broth
- 1 cloves garlic minced
- 1 tsp 4.93 ml ginger minced
- 1/4 tsp 1.23 ml dried rosemary
- 1 1/2 cups 360.00 ml full fat coconut milk
- sea salt to taste
- ground black pepper to taste
Instructions
- In a soup pot, simmer onions, garlic, and ginger in olive oil until onions are very soft and golden, stirring often.
- Add broth and bring to a boil.
- Meanwhile, trim tips from asparagus and reserve. Remove woody ends of asparagus and discard. Cut remaining spears into 1-inch pieces.
- Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes. Remove from heat.
- Use immersion blender to puree until smooth. Add coconut milk.
- Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve.
