Creamy Asparagus Soup
This Creamy Asparagus Soup is so simple to make, vegan, low carb, gluten free and delicious!
Servings: 4 people
Calories: 126kcal
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 yellow onion
- 3 cloves garlic
- 2 pounds asparagus
- 1 small cauliflower head
- 4 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat olive oil in a large pot, add chopped onion, and sauté until translucent. Add garlic cloves and sauté for two more minutes.
- Chop cauliflower into florets and add them to the pot. Chop the asparagus (remove the hard tip, about 1’’ of the end of each asparagus) and vegetable broth to the pot. Bring the pot to simmer, covered, for 30 minutes or until the vegetables have softened a bit.
- Add the mixture to a food processor and pulse the soup in batches until creamy. Be careful not to overfill the food processor or it will be extremely messy.
- Pour the soup into individual bowls. Serve immediately.
Notes
- Optional: select a few asparagus nice tips to garnish at the end. I usually sauté those tips with a drizzle of olive oil until slightly golden.
- This soup is absolutely creamy as it is, but feel free to add some coconut or regular heavy cream before serving.
- To store in the refrigerator: Place cooled soup in an airtight container in the refrigerator for up to 4 days.
- To store in the freezer: Place cooled soup in an airtight container in the freezer for up to 6 months. Defrost overnight in the refrigerator and pour into a saucepan and reheat.
Nutrition
Calories: 126kcal | Carbohydrates: 15g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1280mg | Potassium: 941mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2217IU | Vitamin C: 85mg | Calcium: 98mg | Iron: 6mg