Mold Detox Friendly Dairy Free Cream of Asparagus Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs fresh asparagus
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!