Creamy Asparagus Soup
This light yet satisfying creamy asparagus and leek soup recipe makes the perfect spring time side dish or light meal.
Servings: 6 Servings
Calories: 236kcal
Ingredients
- 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 over medium-high heat in a large pot (such as a Dutch oven) and add the yellow onion. Sauté onions, stirring occasionally, until the onion has softened and is beginning to turn golden brown, about 5 to 8 minutes.
- Stir in the garlic, chopped leek, and chopped potato and continue sautéing another 3 minutes.
- Add in the chopped asparagus, chicken stock, and coconut milk. Cover and bring soup to a full boil. Reduce to a simmer and cook for 15-20 minutes, or until the asparagus is fork tender.
- Serve in big bowls with a drizzle of extra virgin olive oil on top with some cracked black pepper. A sprinkle of fresh grated parmesan cheese is lovely here!
- Stir in the lemon zest and season to taste with salt and pepper.
- Use an immersion blender to blend the soup into a creamy consistency. If you don’t own an immersion blender, let soup cool and blend the soup in batches in a high powered blender. Be sure to blend on a lower speed and leave the steam cap open, as the steam needs to escape during the blending process.
Notes
*Replace the potato or garbanzo beans with 1 cup of full-fat canned coconut milk or heavy cream if you aren’t into beans.
Nutrition
Serving: 1Serving (of 6) | Calories: 236kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 660mg | Fiber: 3g | Sugar: 20g