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Creamy Asparagus Soup with Coconut Milk

Creamy Asparagus Soup with Coconut Milk
Creamy Asparagus Soup with Coconut Milk
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This gluten free soup is super creamy, decadent, and a great vegan option. You should whip up this Creamy Asparagus Soup with Coconut Milk when you're looking for a tasty way to get your daily serving of veggies. Using coconut milk in this healthy soup adds a subtle sweetness that helps balance the flavor of asparagus. Enjoy this simple recipe for a fun date night, or make a big batch for a guaranteed crowd-pleasing starter. Serve this savory soup with a batch of freshly-made gluten free bread because a slice of warm bread and a hefty helping of this soup will certainly brighten your day.


Preparation Time5 min

Cooking Time35 min


  • 1 1/2 tablespoon coconut oil
  • 1 leek, cleaned and chopped (white part only)
  • 1/2 teaspoon chopped fresh ginger
  • 1 teaspoon minced garlic
  • 2 1/2 cups chopped asparagus (rinsed, ends trimmed, and cut into 1-inch pieces)
  • 2 cups vegetable or chicken stock
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 1 cup coconut milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


To Make the Gluten Free Soup

  1. In a medium saucepan, melt the coconut oil. Add the leeks, ginger, and garlic and cook on medium-low heat until leeks are tender. This will take about 5 minutes.

  2. Add the chopped asparagus and vegetable or chicken stock and bring to a simmer.

  3. Add the lemon juice, zest, rosemary, and parsley. Cover and simmer for 20 minutes or until the asparagus are tender.

  4. In a food processor, puree the soup until smooth.

  5. Return the soup to the saucepan and add the coconut milk, salt, and pepper. Heat a few minutes if serving warm or chill in the fridge for a few hours.

What is coconut milk?

Don't be confused by the terms "coconut water" and "coconut milk." Coconut water is the actual liquid at the center of a coconut. The milk itself is made from grating and pressing the shavings of the white inner meat of a coconut. Water is then added to the resulting shavings and simmered in order to suspend the coconut's saturated fats. Different grades of coconut milk exist. Thicker kinds have more fat (around 20%) in them than thinner kinds (around 5%). Some health organizations discourage excessive consumption of coconut milk because of its high amount of saturated fat. However, it does make a good addition to many recipes.

Coconut milk can be used...
- as a dairy substitute
- in beverages such as smoothies and cocktails
- in sauces and dips such as curry or dessert toppings
- in foods from Thai and Indian cuisines such as Thai coconut curry noodle soup or grilled chicken kebabs.

- "Coconut Milk" from Wikipedia
- "Everything You Can Do With a Can of Coconut Milk" from Serious Eats

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I would never think about putting coconut milk with asparagus, but this could be an interesting combination

This looks really interesting. I'm not sure I've ever had coconut milk in soup before.


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