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
Printable Recipe
Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)
Ingredients
- ½ medium onion chopped
- 2 cloves garlic minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon finely grated lemon zest
- 1 ⅓ pounds asparagus trimmed & cut into 1-inch pieces (about 3 cups)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ¾ cups vegetable broth
- ¼ 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.
bridget {bake at 350}
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)
Thanks, Bridget. It really is a great conference, on so many levels.
Lauren
Looks like lots of fun! Hopefully I'll be able to swing by next year!!
Dara (Cookin' Canuck)
That would be great, Lauren!
Stephanie
Never made asparagus soup before, but there's always a first. Thanks for your recipe!
Dara (Cookin' Canuck)
Stephanie, this soup is really simple to throw together and it highlights the flavor of the asparagus beautifully.
Bijouxs
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)
Hopefully I'll see you there next year. As for the soup - yes, it's a springtime favorite!
Jenny Flake
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)
I'd love to see you there, Jenny!
Lori @ RecipeGirl
Fun! I missed going this year 🙁
Love the flavors in this soup. I especially love the addition of coconut milk!
Dara (Cookin' Canuck)
You were missed, Lori! The coconut milk adds a nice touch of creaminess to the soup and a subtle layer of flavor.
Alex@Spoonful of Sugar Free
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)
I will check that out, Alex. Preserved lemons are wonderful mixed with couscous.
Lydia (The Perfect Pantry)
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)
I'm always so grateful to my in-laws for sharing some of their amazing bounty of Meyer lemons.
Rachel Cooks
So fun! I need to get myself to a conference one of these days (soon!).
Dara (Cookin' Canuck)
Yes, you do! I would love to see you at Camp Blogaway next year, Rachel.
Katrina @ Warm Vanilla Sugar
What a fun trip! Looks like you ladies had such a great time 🙂
Dara (Cookin' Canuck)
Thanks, Katrina. It really was a great weekend.