Silky and bright, this soup gets its body from a base of slow-cooked onion and garlic simmered with tender asparagus stalks until they practically melt into the broth. A blend of full-fat coconut milk stirred in at the end gives the whole pot a lush, velvety finish, brightened with a squeeze of fresh lemon juice and a whisper of nutmeg. Blanched asparagus tips float on top for a pop of color and bite, while a scatter of chives and a drizzle of olive oil finish things off. It's the kind of soup that tastes far richer than the ingredient list suggests, spoonable and comforting without any heaviness. This one's a great pick for a vegan menu, easy to make ahead and just as good reheated the next day.
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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.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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