Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)
The layers of flavor in this creamy soup make you forget that there's not a drop of dairy in the recipe.
Servings: 4 Servings as an Appetizer
Calories: 58kcal
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
Serve this soup hot or chilled.
Nutrition
Calories: 58kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 806mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1535IU | Vitamin C: 12.2mg | Calcium: 46mg | Iron: 3.4mg