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 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:
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
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.
Katrina @ Warm Vanilla Sugar says
What a fun trip! Looks like you ladies had such a great time 🙂
Dara (Cookin' Canuck) says
Thanks, Katrina. It really was a great weekend.
Rachel Cooks says
So fun! I need to get myself to a conference one of these days (soon!).
Dara (Cookin' Canuck) says
Yes, you do! I would love to see you at Camp Blogaway next year, Rachel.
Lydia (The Perfect Pantry) says
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.
Dara (Cookin' Canuck) says
I’m always so grateful to my in-laws for sharing some of their amazing bounty of Meyer lemons.
[email protected] of Sugar Free says
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/
Dara (Cookin' Canuck) says
I will check that out, Alex. Preserved lemons are wonderful mixed with couscous.
Lori @ RecipeGirl says
Fun! I missed going this year 🙁
Love the flavors in this soup. I especially love the addition of coconut milk!
Dara (Cookin' Canuck) says
You were missed, Lori! The coconut milk adds a nice touch of creaminess to the soup and a subtle layer of flavor.
Jenny Flake says
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 🙂
Dara (Cookin' Canuck) says
I’d love to see you there, Jenny!
Bijouxs says
Hi Dara!
The soup looks like a little springtime gem! Sorry I missed camp this year – sure a great time was had by all.
Dara (Cookin' Canuck) says
Hopefully I’ll see you there next year. As for the soup – yes, it’s a springtime favorite!
Stephanie says
Never made asparagus soup before, but there’s always a first. Thanks for your recipe!
Dara (Cookin' Canuck) says
Stephanie, this soup is really simple to throw together and it highlights the flavor of the asparagus beautifully.
Lauren says
Looks like lots of fun! Hopefully I’ll be able to swing by next year!!
Dara (Cookin' Canuck) says
That would be great, Lauren!
bridget {bake at 350} says
Camp Blogaway looks like so much fun! I love seeing the faces of the bloggers I love and admire!
Your soup looks heavenly.
Dara (Cookin' Canuck) says
Thanks, Bridget. It really is a great conference, on so many levels.
Nancie McDermott says
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.
Dara (Cookin' Canuck) says
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.
Rachel @ Baked by Rachel says
What a fun setting for a smaller group conference!
Dara (Cookin' Canuck) says
It really was, Rachel. You just can’t beat the beauty of the mountains in the springtime.
Jennifer says
Love the pictures and glad to hear you had a great time! Thanks for the recipe–I love trying asparagus new ways.
Dara (Cookin' Canuck) says
Thanks, Jennifer. As soon as springtime hits, I’m always looking for new ways to cook asparagus. This quickly became one of our favorites.
Barbara | Creative Culinary says
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.
Laura @ Gluten Free Pantry says
I cannot wait to make this scrumptious soup! Lemon and thyme with asparagus sound absolutely delightful together.
Jen at The Three Little Piglets says
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!
Kalyn says
Camp Blogaway was definitely a lot of fun! I am still at Rands and hoping I can get some of his Meyer lemons!
Swathi says
Delicious soup. Love lemons in anything.
Cathy @ She Paused 4 Thought says
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.
Jamie | My Baking Addiction says
This sounds like my kind of conference and the soup looks absolutely heavenly!
Kevin (Closet Cooking) says
I like the use of the coconut milk in this asparagus soup!
Diane {Created by Diane} says
Your session with Rachael was GREAT!!! Wish we chatted more 🙂
Krista says
It was a wonderful weekend! What a lovely treat to come home to. I love Meyer lemons! Your soup sounds amazing.
[email protected] Baking and Pastry Schools says
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
Gerry @ Foodness Gracious says
Loving the color on that soup! It was a great weekend for sure, can’t wait for my next one 🙂
Take care…
Kelly says
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! 😀
carolinaheartstrings says
That looks so yummy. I love our pictures. They always make your food look just spectacular.
Dee says
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!
Marina {YummyMummyKitchen.com} says
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
Sylvie @ Gourmande in the Kitchen says
I’ve got some Meyer lemons in the backyard and some asparagus in the fridge!
kelley says
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!!
Heidi @foodiecrush says
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
Lorena says
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.