Spring Asparagus Soup with Coconut Cream Drizzle Recipe

Spring Asparagus Soup with Coconut Cream Drizzle

This March asparagus soup recipe is smooth, fresh, and simple enough for an early spring meal. Potatoes give the soup body, asparagus keeps it bright, and a small coconut cream drizzle makes it feel finished without making the bowl heavy.

Yield: 4 servings | Time: 35 minutes

Ingredients

For the Soup

• 1 tbsp. (15 ml) olive oil

• 1 small yellow onion, about 5 oz. (140 g), chopped

• 2 garlic cloves, minced

• 1½ lb. (680 g) asparagus, trimmed and cut into 1-inch pieces, a few tips reserved for serving

• 1 medium Yukon gold potato, about 8 oz. (225 g), peeled and diced

• 4 cups (960 ml) low-sodium vegetable broth

• ½ tsp. sea salt, plus more to taste

• ¼ tsp. black pepper

• 1 tbsp. (15 ml) fresh lemon juice

For the Coconut Cream Drizzle

• ¼ cup (60 ml) canned coconut cream

• 1 tsp. fresh lemon juice

• Pinch of sea salt

For Serving

• Reserved asparagus tips, lightly steamed or sautéed

• ¼ cup (20 g) small croutons

• 2 tbsp. (18 g) pumpkin seeds

• 1 tbsp. (9 g) sesame seeds

• Coconut cream drizzle

• Extra black pepper

• Lemon wedges

Directions

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

2. Add the garlic and cook for 30 seconds, just until fragrant.

3. Add the asparagus, potato, vegetable broth, sea salt, and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 15 to 18 minutes, until the potato and asparagus are tender.

4. While the soup simmers, whisk together the coconut cream, lemon juice, and a pinch of sea salt until smooth. Add a teaspoon of water if needed to make it easy to drizzle.

5. Blend the soup until smooth using an immersion blender, or carefully transfer it to a blender in batches. Stir in the lemon juice, then taste and adjust the sea salt and black pepper.

6. Ladle the soup into bowls.

7. Serve with the coconut cream drizzle, reserved asparagus tips, croutons, pumpkin seeds, sesame seeds, extra black pepper, and lemon wedges.

Make It Yours

For March, keep asparagus as the main ingredient, then adjust the soup with other early spring produce.

• Add a handful of spinach or baby kale before blending for a deeper green color.

• Stir in peas during the last few minutes of cooking for a sweeter finish, or use leeks instead of onion for a softer flavor.

• For a lighter bowl, skip the croutons and finish with seeds only.

• For more texture, leave a few pieces of asparagus unblended and spoon them back into the soup before serving.