• 4 quarts of water {16 c.}
  • 2 10 oz. bags asparagus
  • fresh or frozen
  • 1 large yellow onion
  • 1 c. hemp seeds
  • 1/4 c. + 2 tbsp. coconut butter
  • 1 can 11 oz. coconut milk full-fat
  • 1 cup shredded unsweetened coconut
  • 6 garlic cloves
  • 2 tsp, pink Himalayan Sea Salt
  • cooked bacon optional

Florida seems to be a little behind in the cold weather this winter but we finally jumped into the 40’s the other night from our normal 80’s!  Which means our heat was on, socks on our feet, fireplaces burning and the soup is simmering on the stove!

Even my chickens were fluffing their feathers when I let them out of the coop at 7 am!  It was like a refrigerator in their cozy dwelling because the hens eggs were cold as ice; normally the eggs are warm from their bushy butts roosting over them.

Needless to say, all I could think about when my toes hit the glacier flooring below my bedside was what warm, tasty soup would I make today?!  Kayla, our patient care coordinator at the clinic made a spicy asparagus soup the other day and as usual I was inspired!

coconut asparagus soup

So there you have it my friends, another dairy-free soup was born out of necessity of chattering teeth and cold hands! This Floridian admires all my Northern friends; it’s just so taboo to wear socks other then going to the gym here!  Did you happen to notice the snow flurries on my post?!  Kinda magical without the cold effect but if you are feeling cold make some soup!!!!

Once again my taste buds were fooled because this soup has such a buttery and creamy texture you will not believe it is paleo, vegan, gluten free and I am happy to say it also is phase 1, FreeDiet™ compliant (without the bacon smh)!  I hope you will enjoy this paleo, vegan, simply delicious and oh so creamy soup (without the cream)!

coconut asparagus soup

Creamy Coconut Asparagus Soup
 
Prep time

Cook time

Total time

 

Author:
Serves: 12-16

Ingredients
  • 4 quarts of water {16 c.}
  • 2 10 oz. bags asparagus
  • fresh or frozen
  • 1 large yellow onion
  • 1 c. hemp seeds
  • ¼ c. + 2 tbsp. coconut butter
  • 1 can 11 oz. coconut milk full-fat
  • 1 cup shredded unsweetened coconut
  • 6 garlic cloves
  • 2 tsp, pink Himalayan Sea Salt
  • cooked bacon optional

Instructions
  1. Chop onion, garlic and add into a big pot with 16 cups of water.
  2. Add asparagus, salt, and shredded coconut.
  3. Bring soup to a boil and then turn it lower to a simmer.
  4. Add coconut butter, coconut milk, hemp seeds and stir. Cook soup until onion is tender.
  5. Take soup off the burner and let it cool for 15 minutes.
  6. In a strong blender pulse soup until creamy smooth.

Notes
You can use frozen or fresh asparagus in this soup and adding 1 tsp.cumin and 2 tsp. of turmeric is a tasty variation! I prefer not to use can anything but I make exceptions for coconut milk however to date you can find it in mini cartons too! You certainly can use frozen coconut chunks {Trader Joes has this}; if you do you will need to pulse longer to puree those chunks. I love Nikki’s Coconut butter however, others will suffice {wink}. Oh, if you are well and able {and not vegan} to have bacon adding a stripe gives this soup a little extra flare! Please use organic ingredients when you can.

With a Spoonful of Health,

Dawn Rofrano