Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)
This asparagus soup is a delightful blend of fresh flavors that's perfect for a light and satisfying meal. The combination of asparagus, thyme, and lemon zest creates a refreshing and vibrant taste that will surely brighten up your day. Whether enjoyed warm or chilled, this soup is a versatile dish that is sure to become a staple in your recipe collection.
— Constant Cookbook
Ingredients
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 tsp minced fresh thyme
- 1 tsp finely grated lemon zest
- 1 1/3 lb asparagus, trimmed & cut into 1-inch pieces (about 3 cups)
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 3/4 cups vegetable broth
- 1/4 cup light coconut milk
Instructions
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
- Turn the heat to medium, add the thyme, lemon zest and asparagus pieces. Saute, stirring frequently, about 4 to 5 minutes. Season with salt and pepper.
- Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Remove soup from the heat and let cool for 10 to 15 minutes (so the top doesn't blow off the blender).
- Process the soup in a blender, in two batches, until the soup is smooth.
- Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
- This soup can also be served chilled – a nice treat on a hot day.
Yield
Serves 4 as an appetizer course.
Nutrition
- Calories: 58 kcal
- Carbohydrate Content: 11 g
- Protein Content: 4 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 806 mg
- Fiber Content: 4 g
- Sugar Content: 5 g
- Serving Size: 1 serving
Comments
No comments found.