Red Meat Allergy Friendly Dairy Free Cream of Asparagus Soup
Total time45 min
Prep time15 min
Cook time30 min
4.9(27)
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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
- 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.
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