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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 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
Printable Recipe
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.
5 from 1 vote
Print Pin Rate
Course: Soups
Cuisine: American
Keyword: Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 Servings as an Appetizer
Calories: 58kcal
Author: Dara Michalski | Cookin' Canuck
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
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
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.
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Reader Interactions
Comments
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.
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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
Reply
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!!
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