Asparagus Soup -Creamy & HEALTHY
A delicious soup that's friendly to most diets including: Paleo, Keto, Vegan and Whole 30
Servings: 8
Ingredients
- 8 cups Vegetable or Chicken Broth
- 2 tbsp extra virgin olive oil
- 4 shallots, chopped about 1 cup
- 2 leeks, chopped white part only
- 3 bunches asparagus
- ½ tsp salt
- ¼ tsp pepper
- canned full-fat coconut milk, refrigerated garnish
- chopped fresh or dried dill for garnish
Instructions
- In a medium soup pot, warm the broth over low heat, do not boil at this point
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and leeks. Cook, stirring often, for about 5 minutes, until tender. Add the garlic and continue to cook while you prepare the asparagus
- Wash and dry the asparagus, then trim off the woody end of the stalks. Chop the remainder of the asparagus into 2-inch pieces. Add the asparagus to the skillet along with the salt and pepper and mix well. Cook for 8 minutes without burning (you don't want brown soup), until tender.
- Add the cooked asparagus mixture to the pot of heating broth. Bring to a boil and boil for approximately 5 minutes to soften asparagus.
- Remove the pot from the heat and use an immersion blender to blend the mixture until smooth. Return the pot to the heat and simmer until you are ready to serve.
- For garnish, add a spoonful of coconut cream and a sprinkle of fresh or freeze dried dill.