Cream of Asparagus Soup Recipe
Keto-friendly Cream of Asparagus Soup has a light, fresh flavor and a velvety smooth texture. It takes only a handful of ingredients 30 minutes to make. And it's dairy-free too!
Servings 4 servings
Calories 124kcal
Ingredients
- 1 tbsp avocado oil
- 8 ounces fresh asparagus, trimmed and chopped
- Salt and pepper
- 1 green onion, chopped
- 2 cloves garlic, minced
- 2 cups veggie or chicken broth
- 1 ounce fresh baby spinach
- 1 cup coconut cream (from the top of a can of coconut milk)
- 1 tbsp fresh lemon juice
Instructions
- In a large saucepan over medium heat, heat the oil until shimmering. Add the asparagus and sprinkle with salt and pepper. Sauté until bright green, 3 to 4 minutes.
- Add the green onion and garlic and cook until fragrant, about 1 minute more. Stir in the broth and bring to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, 10 to 12 minutes.
- Add the spinach and cook until wilted, about 2 minutes. Transfer to a blender or food processor and blend until smooth. Return the soup to the pan.
- Whisk in the coconut cream and lemon juice until well combined. Adjust seasoning to taste and serve hot or chilled.
- For garnish, try saving a few of the asparagus tips for the tops of the soup. You can also drizzle with a little coconut milk.
Notes
Storage Instructions: Store the cooled soup in a covered container in the fridge for up to 5 days. It can also be frozen for several months.
Nutrition
Serving: 1cup | Calories: 124kcal | Carbohydrates: 5.2g | Protein: 4.1g | Fat: 12.1g | Fiber: 1.5g