Vegan Skinny Cream of Asparagus Soup {Paleo, Gluten-Free, Whole30 )
- Prep Time:
- 15 min
- Cooking Time:
- 15 min
- Serves:
- 4
Ingredients
2 Tbsp. Avocado or extra virgin olive oil
1 small onion, finely chopped
3 garlic cloves, chopped
1/2 tsp. GF dried thyme
1 medium zucchini, diced
2 lb. asparagus, ends trimmed and cut into 1-inch pieces, divided (young asparagus is best)
1 medium zucchini, diced (this adds thickness and flavour)
1/4 cup chopped fresh parsley
4 cups GF mushroom broth or vegetable broth(I used mushroom, much more flavour)
14 oz. can light coconut milk
1/2 cup nutritional yeast
Himalayan salt and GF ground black pepper, to taste
1 Tbsp. Fresh lemon juice or to taste
TOPPING
1/2 small onion, thinly sliced
Asparagus tips, as many as you like for 4 servings
2 tsp. Avocado or extra virgin olive oil
Instructions
- In a large pot heat oil over medium-low heat. Add onions and cook until translucent, about 5 minutes.
- Stir in garlic, thyme, zucchini, about 2/3 of the asparagus and parsley until coated with the onions. Add broth, coconut milk, nutritional yeast and season with salt and pepper. Cook over medium heat for 5 minutes
- Transfer soup into a blender and blend until smooth and creamy. You may have to do this in batches. You can also use an immersion blender to do this, it is easier, and less clean up
- Return soup to the pot, add remaining 1/3 of asparagus pieces and lemon juice. Cook until the asparagus is heated through, about 3 minutes
- To make the topping, scatter onions and asparagus over a baking pan lined with foil. Drizzle with oil and sprinkle with salt and pepper. Broil for 2 - 3 minutes until lightly charred
- Ladle soup into bowls and top with charred asparagus and onions. I also lightly sprinkle the soup with nutritional yeast
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