Description
This creamy asparagus soup is bursting with flavor and easy to prepare, featuring fresh asparagus, garlic, and a touch of coconut milk. Ideal for a quick dinner or a healthy meal that warms the soul!
Ingredients
Scale
- 1 tbsp avocado oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large leek, thoroughly cleaned and sliced
- 1 medium-sized jewel yam, or white potato, chopped into bite-sized pieces, about 3 cups
- 1 bunch asparagus, trimmed and chopped
- 4 to 6 cups chicken broth or vegetable broth, to your desired consistency
- 1 cup full-fat canned coconut milk or heavy cream
- 1 lemon, zested (about ½ tsp lemon zest)
- ½ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
Instructions
- Heat the avocado oil in a large pot over medium-high heat and add the yellow onion. Sauté until softened and golden brown, about 5 to 8 minutes.
- Add the minced garlic, chopped leek, and potato, continuing to sauté for another 3 minutes.
- Incorporate the chopped asparagus, chicken stock, and coconut milk. Cover and bring to a full boil. Then, reduce the heat and let it simmer for 15-20 minutes until the asparagus is tender.
- Serve the soup in bowls, drizzling with olive oil and garnishing with cracked black pepper. A sprinkle of fresh grated parmesan cheese adds a nice touch!
- Stir in the lemon zest, seasoning to taste with salt and pepper.
- Blend the soup using an immersion blender until creamy. If using a regular blender, allow the soup to cool, then blend in batches, leaving the steam cap open to let steam escape.
Notes
For added creaminess, consider using heavy cream instead of coconut milk.
Feel free to customize the seasoning based on preference or add other vegetables for variety.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg