Cream of Asparagus Soup Recipe

cream of asparagus soup recipe

This simple soup is packed with two nutritional superheroes: Asparagus and Coconut.



  • 1 lb asparagus, chopped into one-inch pieces ((first remove about an inch of the woody stems))
  • 1 cup sweet onion, chopped
  • 1 tbsp olive oil, organic extra virgin
  • 3 cups vegetable stock (or homemade chicken broth)
  • 2 tsp garlic, minced ((or 1 Dorot crushed frozen garlic cube))
  • 2 tsp ginger root, minced
  • 1 ½ cups coconut milk, canned organic
  • salt and pepper to taste
  • 2 tbsp shredded organic coconut for garnish ((optional))


  1. Over medium heat, sauté onions in olive oil for 2-3 minutes.
  2. When soft, add garlic and ginger and continue sautéing for another 2 minutes.
  3. Add vegetable broth and bring to a boil.
  4. Add asparagus (reserving some of the tips for garnish) and reduce heat. Simmer for 20-25 minutes.
  5. Place soup in a high speed blender with the coconut milk and blend until smooth.
  6. Garnish with the reserved asparagus tips and shredded coconut.


Makes about four ten-ounce servings.