Vegan Skinny Cream of Asparagus Soup {Paleo, Gluten-Free, Whole30 )

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Happy Monday, I hope everyone had a wonderful relaxing weekend. This week I am going to start with one of my favourite asparagus soup recipes. There are many versions of asparagus soups, but in January I try to keep the recipes clean and light whenever possible. Sure I love creamy soups, but you don’t always have to use cream and butter to have a thick and creamy satisfying soup. To make this vegan asparagus soup exceptionally tasty, I added a topping of lightly charred onions and asparagus tips. To charr the veggies takes only 3 minutes, and they add so much flavour to the soup. The best part about this soup is, asparagus cooks very quickly so you can have this soup on the table under 30 minutes :-). This soup can also be served chilled

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
  • 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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