asparagus soup


  • 1 pound asparagus (thickness irrelevant)
  • 1-2 tablespoons refined coconut oil
  • ½ cup large white onion, finely chopped
  • 1 leek, chopped (do not use green leafy portion)
  • ¼ cup celery, chopped
  • 1 tablespoon flour
  • Real Salt and pepper to taste


  1. Cut off asparagus tips and reserve. Discard tough ends. Chop remaining stems.
  2. In medium soup pot heat refined coconut oil. Sauté onions, Leeks, celery, and asparagus stems over medium heat until onions are translucent, about 5 minutes.
  3. Add flour and stir until well blended. Stir well while cooking, about 1 minute more.
  4. Transfer vegetables and flour mixture to a blender. Add about 1 cup of vegetable broth (enough to help mixture blend easily). Blend well and transfer back to pot.
  5. Add remaining vegetable stock to pot gradually, stirring out any lumps. Bring soup mixture to a boil then reduce heat And simmer until the soup is smooth and thickened, about 30-40 minutes. Stir frequently.
  6. Add soy creamer if desired. Add salt and pepper as desired For tasted.
  7. Add asparagus tips to soup and simmer 5-10 minutes.
  8. Add tarragon for flavor.
  9. Serve warm.


Nutrition Per Serving

80 Calories, 3g Protein, 10g Carbohydrates, 4g Fat, 1g Saturated Fat, 0mg Cholesterol, 520mg Sodium, 2g Fiber



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