Creamy Asparagus Soup

asparagus soup

I am so excited to finally share this recipe with you. This creamy asparagus soup recipe was originally supposed to be part of my book “ENJOY – healthy festive meals for you and your loved ones”. But I ran out of time to test it again so I decided to leave it out. Since it is officially asparagus season now, you can get these gems at your local farmers market. I thought what better time to publish this recipe. I cannot wait for you to try it as it is super delicious, creamy and full of flavor.

It is the perfect recipe if you want to impress your guests with a fancy dinner. The good news is, it is actually very simple to make.

The superstar ingredients of this creamy asparagus soup

Besides tasting super yummy this creamy asparagus soup is packed with super nutritious ingredients. Onion, garlic, celery, carrots, leeks and of course the star of the recipe asparagus not only contribute to lots of flavors but also a wide variety of phytochemicals and antioxidants. I always make sure to add bone broth to all of my soup recipes. Not only for its delicious taste but most of all for its gut healing health benefits. The best bone broth is home made. If you have never tried to make your own, check out my simple bone broth recipe here.

As always feel free to adjust the flavor to your liking as described in the recipe below. So next time you visit your local farmers market, grab two bunches of asparagus and make this delicious soup. I hope you love it as much as I do.

For questions and feedback please use the comment section below and if you make this recipe please tag me on social media. It always makes me very happy to see when you guys make my recipes.

Happy cooking

~Annika

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Creamy Asparagus Soup
This creamy, asparagus soup is the perfect spring recipe, featuring a wide variety of vegetables. It is gluten and dairy free, paleo and AIP compliant.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel asparagus on a sturdy surface and cut the ends. Place the peels and ends in a medium pot, cover with water, cover with a lid, heat on medium heat and cook for 15 minutes. Pour the asparagus peels through a strainer and save the water.
  2. In the meantime cut the asparagus into smaller pieces. Cut the carrots into small pieces, cut the leek and celery. Set it all aside. Peel and cut onion, peel and dice garlic.
  3. Heat a medium pot over medium heat (reuse the same pot from before). Once hot add enough avocado oil to coat the pan. Add onion and garlic and fry until translucent. Add all the other vegetables, the bone broth, and the asparagus peel water. Cover with a lid and cook for 15 minutes or until the veggies are tender.
  4. Take out a few tips of the asparagus to save for the garnish. Pour the rest into a blender and puree. Add salt, and pepper and white wine to your liking. Start with a few tablespoon and taste until you reach the desired taste. Heat up for a couple of minutes. You can adjust the soup to your liking by adding more broth to make it less thick and by adding more or less wine.
  5. Serve and add the asparagus tops as a garnish. Enjoy!
Recipe Notes

Contrary to popular belief, alcohol does not cook out completely. If you are very sensitive to alcohol simply omit it during the elimination phase of the autoimmune protocol.

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