Creamy Asparagus Soup
A silky, comforting bowl that celebrates the freshness of spring vegetables. This creamy asparagus soup blends tender asparagus, sautéed onion, and garlic with rich coconut milk for a velvety texture that feels both light and nourishing. The addition of miso brings gentle umami depth, while roasted chickpeas add fibre, plant‑based protein, and a satisfying crunch. It’s a vibrant, nutrient‑dense soup that supports digestion, immunity, and steady energy, making it a beautiful choice for a wholesome lunch or dinner.
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 6 cups asparagus (ends trimmed and chopped)
- 2 cups vegetable broth
- 2 cups coconut milk
- 2 cups chickpeas (roasted)
- 1 tbsp miso paste (mix with warm water to dissolve)
- Sea salt & black pepper (to taste)
Instructions
- Over medium heat, add the avocado oil to a medium-sized pan. Stir in the chopped onions, season with salt and black pepper, then sautè for 5-6 minutes, until the onions become soft and translucent.
- Add the minced garlic and cook for 1 minute. Next, stir in the chopped asparagus, vegetable broth and stir fry for 3-4 minutes. Add the coconut milk, cover, and cook for 15 minutes or until the asparagus is soft.
- Remove from the heat and using a hand blender, carefully blend the soup into a creamy, smooth liquid. Add the miso paste to a little warm water and stir to dissolve until it's clump-free, then stir it into the soup.
Notes
- Asparagus Benefits: Packed with vital nutrients, asparagus doubles as a powerful prebiotic that nurtures the good bacteria in your gut.
- Smelly Urine: After eating asparagus, you might detect a distinct smell in your urine. This is because of a substance in asparagus called asparagusic acid, which our bodies break down into compounds that contain sulfur, giving it
that recognizable aroma. Our bodies digest foods differently, and some individuals may not pick up on the unique scent at all.
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