He may have retired, but The Cooking Cardiologist, Dr. Richard E. Collins, is still loved for his recipes. He submitted this creamy spring asparagus soup to one of our recipe contests. We’ve updated the post and the vegan recipe so that it can continue to be enjoyed for years to come.
Photo by NBLX
Special Diet Notes: Creamy Spring Asparagus Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based and vegetarian.
- 1 tablespoon vegetable oil (or your cooking oil of choice)
- 1 small onion, diced
- 2 teaspoon minced garlic
- 1 tablespoon all-purpose or wheat flour (can sub gluten-free all-purpose flour)
- 3 cups low-sodium vegetable stock
- 2 pounds asparagus, rinsed, woody stem removed, 1-inch chopped, reserve 12 to 16 stalk tips for garnish
- Zest of 1 lemon
- ½ teaspoon kosher salt, or to taste
- ½ to 1 cup So Delicious coconut milk creamer (can sub lite coconut milk)
- Fresh chives, for garnish (optional)
- Fresh ground black pepper, for garnish (optional)
- Dairy-free sour cream, for garnish (optional)
- Heat the oil in a soup pot over medium heat. Add the onions and garlic and sauté until translucent, about 3 minutes.
- Add the flour and whisk to create a paste. Whisk in the stock.
- Add the asparagus (except for the reserved tips), lemon zest, and salt.
- Simmer until the asparagus is fork tender. Remove the soup from the heat and let it cool for at least 10 minutes.
- Working in small batches, puree the ingredients in a blender until smooth. Return the soup to your pot. Add the creamer, to taste.
- Refrigerate if serving chilled, or reheat if serving warm.
- Before serving, parboil the asparagus tips for 1 minute and plunge them into an ice bath to maintain color.
- Garnish each bowl with 3 to 4 stalk tips. Optionally garnish with chives, black pepper, and/or a dollop of dairy-free sour cream.