Creamy Asparagus Soup

​Asparagus is a versatile vegetable that shines in many dishes, and this dairy-free asparagus soup is no exception. It’s light, vibrant, and easy to make, capturing the essence of spring in every spoonful. Let’s dive in!​

Ingredients:

• 2 tablespoons extra-virgin olive oil 🫒​
• 1 large yellow onion, diced 🧅​
• 2 celery stalks, diced
• 3 garlic cloves, minced 🧄​
• 1 teaspoon kosher salt 🧂​
• ¼ teaspoon freshly ground black pepper
• 2 pounds asparagus (about 2 bunches), woody ends trimmed and stalks chopped; reserve some tips for garnish
• 4 cups vegetable or chicken broth 🥣​
• ¼ avocado, diced 🥑​
• 1 tablespoon fresh lemon juice 🍋​
• 2 tablespoons fresh herbs, roughly chopped (such as tarragon, basil, dill, or chives) 🌿​
• Additional extra-virgin olive oil, for drizzling 🫒​

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and celery, and sauté for 3 to 4 minutes until softened. Toss in the minced garlic, salt, and pepper, and cook for another 30 seconds until fragrant.

2. Asparagus and Broth: Stir in the chopped asparagus (excluding the reserved tips) and pour in the broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 to 25 minutes, until the asparagus is tender.

3. Add Avocado and Blend: After the asparagus is tender, add the diced avocado, lemon juice, and fresh herbs to the pot.  Blend to achieve a smooth and creamy texture using one of two blending options:​

   1. Using a Countertop Blender:

   • Cool the Soup Slightly: After cooking, allow the soup to cool for about 5 minutes.​

   • Blend in Batches: Transfer the soup to the blender, filling it halfway to prevent overflow.​

   • Reheat if Necessary: After blending, return the soup to the pot and gently reheat to your desired serving temperature.​

   2. Using an Immersion Blender:

4. Garnish and Serve: Ladle the soup into bowls, garnish each with the reserved asparagus tips, and drizzle with a touch of extra-virgin olive oil.  You could also add a touch of crème fraîche or dairy-free cashew cream.

💡Tips:

• Refrigeration: Allow the soup to cool to room temperature, then transfer it to a sealed container. Store in the refrigerator for 4 to 5 days.

• Freezing: For longer storage, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently on the stovetop.

• Want it spicy?  Add your favorite pepper 🌶️