This dairy-free creamy asparagus soup is one of our favorite ways to enjoy asparagus - especially when it's in season! Top with garlicky chickpeas for extra crunch, protein and fiber.

4-6 servings


  • 1 Tbsp extra virgin olive oil (or 2 Tbsp vegetable broth)

  • 1 yellow onion, diced

  • Pinch of sea salt

  • 4 garlic cloves, minced

  • ½ tsp dried thyme

  • 2 pounds fresh asparagus, cut into 2” pieces (remove woody ends)

  • 1 Tbsp tamari

  • 4 cups vegetable broth

  • 1 cup full-fat canned coconut milk

  • 1-2 Tbsp fresh lemon juice

  • ½ tsp sea salt, more to taste

  • Freshly cracked black pepper



  1. Heat oil in a stockpot over medium heat. Once the oil shimmers, add onions and a pinch of salt, stirring frequently until translucent. (if avoiding oil, add 2 Tbsp of broth only if the onions start to stick.

  2. Stir in garlic and thyme until fragrant, about 60 seconds.

  3. Add 4 cups of broth, coconut milk and tamari, scraping any flavor bits from the bottom of the pot. Bring to a gentle boil and reduce heat to a simmer and cook for about 15 minutes or until asparagus is firm-tender.

  4. Puree the soup. Either use an immersion blender in the pot or safely add mixture to a high speed blender in batches. Blend until smooth and creamy.

  5. Add back to the stockpot (if added to blender) and add lemon juice. Taste and adjust seasoning - more sea salt for more saltiness; more lemon juice for more acidity and brightness.

  6. Transfer to soup bowls and serve with crusty sourdough bread, red pepper flakes or Garlicky Chickpeas.


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