When your husband and kids come home with an enormous bag of Meyer lemons from your in-laws’ tree, it’s mandatory that you start making Lemon Sugar Puff Pastry Twists and Grilled Lemon & Rosemary Chicken without delay. Before you freeze the rest of the lemon (see How To: Store Lemon Juice), pull out some asparagus and use a few scrapings of zest from said lemons for a healthy, vegan (but creamy) asparagus soup. This is bound to capture your husband’s attention, who will likely whisper “Wow, this soup is so good!” while focusing his attention on scraping every last silky spoonful out of his bowl.
Last weekend, my husband, kids and I loaded up the car and headed for sunny California. They dropped me off on the doorstep of Camp Blogaway in a wooded enclave tucked away in the San Bernardino Mountains and then continued on to my in-laws’ house in southern California. Last year’s trip to Camp Blogaway had me hooked. Aside from taking place in a beautiful setting, it is a blogging conference with personality. It is a supportive attitude where bloggers of different levels of experience are there to share and soak up information. It is a chance to spend time with old blogging friends and to make new connections.
The whole dang group.
This year I was thrilled to be a speaker at the conference, along with my dear friend, Rachael of La Fuji Mama. We tackled the topic of revamping your blog, providing a list of things to consider when going through a re-design.
The speakers: click here for a list of the sessions and speakers.
Left to right: Cheryl of Black Girl Chef’s Whites, Cathy of Show Food Chef, Kelly of Evil Shenanigans, me, Andrew of Eating Rules
Carolyn of All Day I Dream About Food, Rachael of La Fuji Mama
The recipe:
Heat the olive oil in a large sauce pan set over medium-low heat. Add the onion and sweat (cook without browning) until it is is soft and translucent, 7 to 10 minutes. Add the garlic and cook for an 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 the broth, bring to a boil, then reduce the heat to medium-low. Simmer for 10 minutes.
Remove the 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.
Other vegan vegetable soups:
Cookin’ Canuck’s Creamy Zucchini & Coconut Milk Soup
Vegan Num Num’s Mushroom Soup
Culinary Adventures in the Kitchen Curried Veggie Soup
Flip Cookbook’s Broccoli Tahini Soup with Broccoli Chips
From the kitchen of Cookin Canuck. www.cookincanuck.com
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.
Notes
Serve this soup hot or chilled.
{ 46 comments… read them below or add one }
What a fun trip! Looks like you ladies had such a great time
Thanks, Katrina. It really was a great weekend.
So fun! I need to get myself to a conference one of these days (soon!).
Yes, you do! I would love to see you at Camp Blogaway next year, Rachel.
Makes me miss summer camp! How lucky you are to have a source of Meyer lemons. They’re so hard to come by here on the East Coast.
I’m always so grateful to my in-laws for sharing some of their amazing bounty of Meyer lemons.
You should make preserved moroccan lemons! They are tasty and very fun. I just did a post about it here: http://www.spoonfulofsugarfree.com/2012/05/04/preserved-moroccan-lemons/
I will check that out, Alex. Preserved lemons are wonderful mixed with couscous.
Fun! I missed going this year
Love the flavors in this soup. I especially love the addition of coconut milk!
You were missed, Lori! The coconut milk adds a nice touch of creaminess to the soup and a subtle layer of flavor.
What a fun group of bloggers! I’d love to go to Camp one of these years
Your creamy asparagus soup looks lovely! I can imagine I’d love it 
I’d love to see you there, Jenny!
Hi Dara!
The soup looks like a little springtime gem! Sorry I missed camp this year – sure a great time was had by all.
Hopefully I’ll see you there next year. As for the soup – yes, it’s a springtime favorite!
Never made asparagus soup before, but there’s always a first. Thanks for your recipe!
Stephanie, this soup is really simple to throw together and it highlights the flavor of the asparagus beautifully.
Looks like lots of fun! Hopefully I’ll be able to swing by next year!!
That would be great, Lauren!
Camp Blogaway looks like so much fun! I love seeing the faces of the bloggers I love and admire!
Your soup looks heavenly.
Thanks, Bridget. It really is a great conference, on so many levels.
Such a lovely image, and the recipe has me nodding, “Oh, yes! This. Tonight.” Your presentation at Camp Blogaway was a highlight for me, inspiring and practical.
Thank you so much, Nancie! It was such a pleasure to meet you and I was so glad to hear your perspective on recipe writing.
What a fun setting for a smaller group conference!
It really was, Rachel. You just can’t beat the beauty of the mountains in the springtime.
Love the pictures and glad to hear you had a great time! Thanks for the recipe–I love trying asparagus new ways.
Thanks, Jennifer. As soon as springtime hits, I’m always looking for new ways to cook asparagus. This quickly became one of our favorites.
I love all things asparagus but not sure I’ve ever made asparagus soup. How can that be? This will be corrected soon…thanks for a great recipe.
I cannot wait to make this scrumptious soup! Lemon and thyme with asparagus sound absolutely delightful together.
I so wanted to go this year, but I’m already blowing my stash on going to BlogHer food in Seattle. Sounds like you had a great time though!
Camp Blogaway was definitely a lot of fun! I am still at Rands and hoping I can get some of his Meyer lemons!
Delicious soup. Love lemons in anything.
I so enjoyed getting to know you at Camp Blogaway. I appreciate all of your great insight. I can’t wait to try to the soup.
This sounds like my kind of conference and the soup looks absolutely heavenly!
I like the use of the coconut milk in this asparagus soup!
Your session with Rachael was GREAT!!! Wish we chatted more
It was a wonderful weekend! What a lovely treat to come home to. I love Meyer lemons! Your soup sounds amazing.
I am desirous to have such kinds of fun with friends. These are some reminiscent movements of life that everyone would like to experience. Don’t forget to invite me when you plan next time ..lol
Loving the color on that soup! It was a great weekend for sure, can’t wait for my next one
Take care…
It was such a pleasure to meet you! You are just a blast, and your session was very thought provoking. I have some design ideas from it, for sure! So glad we could connect!
That looks so yummy. I love our pictures. They always make your food look just spectacular.
Your photography is STUNNING. And I am so happy to see a creamy soup without CREAM! I have just moved to Utah and started my own food blog! I can’t wait to get to know all the Utah food bloggers and be a part of the foodie community! Also, I spent a good deal of time at UBC (I did an education abroad program there) and I have to say, Vancouver and that whole area REALLY is inspiring! Beautiful too. I miss it there and the big market underneath the bridge, right on the water. The name escapes me, but I was there ALL the time!
First, how FUN is that camp! I want to go!
Second this soup is so gorgeous and I know it’s as delicious as it is pretty.
Pinned it for later.
Have a wonderful Mother’s Day, Dara! xo
I’ve got some Meyer lemons in the backyard and some asparagus in the fridge!
Looks like Camp Blogaway was a great time. This soup looks great, I love the coconut milk as the creamy component. And you can never go wrong with meyer lemons!!
OMG, we’re on the same Meyer lemon crack trip! I just posted a recipe too and I only wish we could get them more consistently here. I have a slice of Meyer Lemon tart in the fridge if you want to swing by and pick it up. I’ll swap you some soup. Camp Blogaway looks like a blast. Can’t wait to get the details. XO
I’m glad I found this soup I’m going to get cooking right now I have alot of coconut milk and just needed some great ideas.
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