Best Dairy Free Asparagus Soup Recipes

Paleo Cream of Asparagus, Celery, and Zucchini Soup Recipe (gluten free, dairy free, autoimmune friendly)aleo Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

1 large sweet onion
10 cloves fresh garlic
1 small head of celery
1 bunch of asparagus (mine was approx. 1 pound)
6 small to medium zucchini
3 quarts of chicken stock (homemade if possible)
1 tbsp. lemon thyme (or regular thyme)
3 large bay leaves
1 bunch fresh parsley
2 cups coconut milk or heavy cream
Sea salt and fresh ground black pepper to taste

Steps:

Chop your onion and garlic. 2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. 3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces. 4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley). 5. Add your chicken stock and bring to a simmer. 6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft. 7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes. 8. Remove from heat and using your hand blender, puree until smooth. 9. Stir in your coconut cream or heavy cream. 10. Taste for salt and pepper and adjust if needed. 11. Top with fresh parsley or chopped cilantro.

DAIRY-FREE ASPARAGUS SOUP RECIPE image

Provided by @MakeItYours

Number Of Ingredients 10

2 Tablespoon unrefined olive oil, unsalted butter or unrefined coconut oil
1 medium onion, diced
4 cloves garlic, roughly chopped
1/2 cup old fashioned rolled oats (check label for gluten-free)
2 bunches of asparagus, about 2 pounds, woody ends trimmed* and stalks cut into 1-inch pieces
2 cups chicken or vegetable stock, preferably homemade
2 cups water (or asparagus stock - see note at bottom of recipe)
1 large piece of lemon peel, about 2 inches
2 teaspoons sea salt (more if you use unsalted stock)
Freshly ground black pepper to taste

Steps:

In a medium saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 8 minutes.
Add the garlic and cook for 2 more minutes, stirring frequently.
Add the remaining ingredients to the pot. Bring soup to a boil and lower to a simmer. Cover pot and cook for 10 -15 minutes until asparagus is very tender.
Turn off heat and remove the lemon peel. Or for a more assertive lemon flavor, blend the peel or half the peel with the soup. Puree the soup until smooth, either directly in the pot with an immersion blender or in batches in a blender (keep the lid open a crack.)Ideas for garnishes: steamed asparagus tips, garlic croutons, shaved Pecorino-Romano cheese or chopped chives.*Save the ends for vegetable stock (recipe here) or boil the ends in 3 cups of water for 20-30 minutes for an asparagus stock. This should yield approximately 2 cups of asparagus stock, but measure anyway.