CREAMY ASPARAGUS SOUP

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

Ingredients:

• 1 Tbsp extra virgin olive oil

• 1 medium 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 tablespoon tamari

• 4 cups vegetable broth

• 1 cup full-fat canned coconut milk (or unsweetened soy milk

• ½ tsp sea salt, more to taste

• Freshly cracked black pepper

• 1 tablespoon fresh lemon juice

FOR SERVING, OPTIONAL

• Garlicky Chickpeas

• Crusty sourdough bread

• Red pepper flakes

Instructions:

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 splashes of water as needed to prevent burning).

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

3. Add the asparagus, tamari, broth, and coconut milk––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.