Creamy Asparagus Soup Recipe – Easy Low Carb, Healthy & Keto Diet friendly cream of asparagus soup with dairy free options.
Creamy Asparagus Soup Recipe
To me, Creamy Asparagus Soup is a sure sign of Spring. So, I couldn’t resist making it at the (hopefully) tail end of our Irish Winter – in an attempt to will warmer weather. Crazy, I know, but at least the soup gives hope of warmer weather to come…
I choose to separate the asparagus and save the tips to only cook once the soup has been pureed and just for a few minutes. This means that the tender tips are not overcook but instead cooked in a way to enhance their delicate flavour. Also, you can choose to discard the woody bottoms or save them to make vegetable soup or stock.
This is such a wonderfully flavourful soup, that you can adapt to your own preferences and dietary requirements. For the creaminess, I chose to include a quarter of a cup of cream.
You may want to include more, or choose to add or substitute from any of the following creamy ingredients to enjoy a dairy full or dairy free asparagus soup:
- Sour Cream
- Cream Cheese
- Milk
- Mascarpone Cheese
- Coconut Milk
- Coconut Cream
- Almond Milk
Lately, I’ve been loving including leek in my soups, but you could include onion and garlic instead. I do find that the leek and asparagus work so well together, making a hearty and creamy soup.
Creamy Asparagus Soup Recipe
- 1 Leek
- 3-4 Garlic Cloves
- Salt & Pepper, to taste
- 500g/1.1lbs Asparagus
- 1 Litre/4 Cups Vegetable Stock
- 1/4 to 1/2 Cup Cream (or ingredient of choice from the above list)
- Butter Or Coconut Oil, for frying
- Heat the butter or coconut oil in a saucepan.
- While the butter is melting, chop the leek and peel and dice the garlic.
- Add to the melted butter, along with salt and pepper to taste.
- Then, remove and discard the woody bottoms from the asparagus and chop into pieces, reserving the tips in a bowl to add at the end.
- Add the asparagus into the saucepan, cook for a couple of minutes and then pour over the stock.
- Bring up to the boil, reduce to a simmer and cook for 15 to 20 minutes, or until the asparagus has softened.
- Move the soup off the heat, add the cream and blend with a stick blender until smooth.
- Add the asparagus tips back into the soup and bring it back up to the boil and cook for 2-3 minutes and then serve.
This is such a wonderfully creamy and flavourful soup that it’s essential to enjoy a couple of times while asparagus is in season.
Creamy Asparagus Soup Recipe
Ingredients
- 1 Leek
- 3-4 Garlic Cloves
- Salt & Pepper, to taste
- 500g/1.1lbs Asparagus
- 1 Litre/4 Cups Vegetable Stock
- 1/4 to 1/2 Cup Cream (or ingredient of choice from the above list)
- Butter Or Coconut Oil, for frying
Instructions
- Heat the butter or coconut oil in a saucepan.
- While the butter is melting, chop the leek and peel and dice the garlic.
- Add to the melted butter, along with salt and pepper to taste.
- Then, remove and discard the woody bottoms from the asparagus and chop into pieces, reserving the tips in a bowl to add at the end.
- Add the asparagus into the saucepan, cook for a couple of minutes and then pour over the stock.
- Bring up to the boil, reduce to a simmer and cook for 15 to 20 minutes, or until the asparagus has softened.
- Move the soup off the heat, add the cream and blend with a stick blender until smooth.
- Add the asparagus tips back into the soup and bring it back up to the boil and cook for 2-3 minutes and then serve.
More Low Carb Vegetarian Recipes:
4 Ingredient Cheesy Cauliflower Casserole
Vegetarian Mushroom Stroganoff
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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