Whole 30 Vegan Asparagus Soup with Coconut Milk and Fresh Herbs
Total time40 min
Prep time15 min
Cook time25 min
4.6(22)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs asparagus, tough ends snapped off, cut into 1-inch pieces
- 1 medium yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh tarragon leaves, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so it does not brown.
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