Creamy Asparagus Soup Recipe with Lemon & Thyme (Dairy-Free) & Camp Blogaway

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Creamy Asparagus, Lemon & Thyme Soup Recipe (Dairy-Free)

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.

Camp Blogaway group
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.

Camp Blogaway Speakers
The speakers: click here for a list of the sessions and speakers.

CBCollage
Left to right: Cheryl of Black Girl Chef’s Whites, Cathy of Show Food Chef, Kelly of Evil Shenanigans, me, Andrew of Eating Rules

OnDivasCB
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.

Creamy Asparagus, Lemon & Thyme Soup Recipe (Dairy-Free)

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).

Creamy Asparagus, Lemon & Thyme Soup Recipe (Dairy-Free)

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

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Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 4 as an appetizer course.

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

Directions

  1. 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.
  2. 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.
  3. Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
  4. Remove soup from the heat and let cool for 10 to 15 minutes (so the top doesn't blow off the blender).
  5. Process the soup in a blender, in two batches, until the soup is smooth.
  6. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
  7. This soup can also be served chilled – a nice treat on a hot day.

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Recipe Notes

Serve this soup hot or chilled.

 

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Comments

    • I’m always so grateful to my in-laws for sharing some of their amazing bounty of Meyer lemons.

      Reply

    • You were missed, Lori! The coconut milk adds a nice touch of creaminess to the soup and a subtle layer of flavor.

      Reply

  6. 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 🙂

    Reply

    • Hopefully I’ll see you there next year. As for the soup – yes, it’s a springtime favorite!

      Reply

    • Stephanie, this soup is really simple to throw together and it highlights the flavor of the asparagus beautifully.

      Reply

    • 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.

      Reply

    • It really was, Rachel. You just can’t beat the beauty of the mountains in the springtime.

      Reply

  13. Love the pictures and glad to hear you had a great time! Thanks for the recipe–I love trying asparagus new ways.

    Reply

    • Thanks, Jennifer. As soon as springtime hits, I’m always looking for new ways to cook asparagus. This quickly became one of our favorites.

      Reply

  26. 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! 😀

    Reply

  28. 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!

    Reply

  31. 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!!

    Reply

  32. 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

    Reply

  33. 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.

    Reply

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