Organic Asparagus Soup with Creamy Coconut Milk

Organic Asparagus Soup with Creamy Coconut Milk

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My dad used to make this delicious soup with heavy cream and has since switched to coconut milk for a dairy-free option. Still just as tasty!

Organic Asparagus Soup with Creamy Coconut Milk

Brianne Williams, RD, LD

Serves 4-6

• 1 lb organic asparagus, washed
• 2 large onions, chopped finely
• 1 tablespoon extra virgin olive oil
• 3 cups bone broth
• Celtic sea salt and ground black pepper, to taste
• 2 teaspoons minced garlic
• 1 teaspoon fresh minced ginger
• ¼ teaspoon dried rosemary
• 1 ½ cups unsweetened coconut milk or almond milk

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 1.5 cups of unsweetened coconut or almond milk. Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve.

Variations:

• Sprinkle with pumpkin seeds
• Can use stand up blender instead of immersion blender

This recipe is approved on The Myers Way.