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.
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 asparagus soup 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:
Slow Cooker Vegetable Soup
Winter Vegetable Soup
Creamy Zucchini & Coconut Milk Soup
Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)
Ingredients
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon finely grated lemon zest
- 1 1/3 pounds asparagus trimmed & cut into 1-inch pieces (about 3 cups)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon 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
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Lorena
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.
Heidi @foodiecrush
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
kelley
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!!
Sylvie @ Gourmande in the Kitchen
I’ve got some Meyer lemons in the backyard and some asparagus in the fridge!
Marina {YummyMummyKitchen.com}
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
Dee
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!
carolinaheartstrings
That looks so yummy. I love our pictures. They always make your food look just spectacular.
Kelly
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! 😀
Gerry @ Foodness Gracious
Loving the color on that soup! It was a great weekend for sure, can’t wait for my next one 🙂
Take care…
Wanda@ Baking and Pastry Schools
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
Krista
It was a wonderful weekend! What a lovely treat to come home to. I love Meyer lemons! Your soup sounds amazing.
Diane {Created by Diane}
Your session with Rachael was GREAT!!! Wish we chatted more 🙂
Kevin (Closet Cooking)
I like the use of the coconut milk in this asparagus soup!