asparagus soup


  • 1 pound of asparagus, cleaned and chopped
  • 2 Tbsp. olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 medium potato, peeled and cubed
  • 1/2 tsp. Herbs de Provence (optional)
  • 1 cup milk (dairy or soy) OR 1 cup coconut milk
  • 3 cups of chicken or vegetable stock
  • Salt and pepper to taste


Over medium heat, add oil, celery, and onions to a large soup pot. Sauté until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm. Leftovers can be frozen for up to 2 months.