Creamy Asparagus Soup (vegan)


How do you mark a new season? One of my favorite ways is by celebrating with fresh and seasonal ingredients.

While we eat whole foods for their nutritious value, they also have energetic properties. I find that focusing on seasonal ingredients helps me adapt to external changes (like a shift in the weather).

I recently discovered this creamy asparagus soup and am in love. It not only features one of my favorite spring veggies, but its also great for this time of year because it can be served warm or chilled - perfect for when the weather can’t make up its mind!

Fun fact: If you’ve ever wondered why your pee smells after you eat asparagus …it has to do with the sulfur containing molecule called asparagusic acid. The extent of this ‘smelliness’ has to do with (1) differences in digestion and absorption of asparagusic acid, (2) the way we metabolize it once it’s in our bloodstream and (3) the ability to actually smell the breakdown products as you pee them out.

No better way to build up your appetite than talking about smelly pee, right?! Ha! I bet you’re super stoked for the recipe now.

Here you are!


2 cups sweet onion chopped

3 tbsp avocado oil (divided)

2 cloves garlic, chopped

1 tsp. salt to taste

¼ tsp. black pepper

1 lbs. asparagus ends trimmed and cut into 2-inch pieces

1 large zucchini, washed and chopped

1/3 tsp dry rosemary

1/3 tsp thyme fresh, finely chopped

3 ½ cups bone broth (vegans: sub vegetable broth)

15 oz. can coconut milk

1 ½ Tbsp. lemon juice

Parsley to garnish


In a large pot, combine 1.5 tbsp avocado oil and diced onion. Cook over medium heat, stirring occasionally, for 5 minutes or until onion becomes translucent.

Add crushed garlic, salt, and pepper, and sautee until fragrant (~1 minute)

Add remaining avocado oil, zucchini and asparagus pieces.  Continue cooking over medium heat for 5 minutes.

Reduce heat and add herbs, broth, and coconut milk. Cover and simmer for ~8-10 minutes, or until asparagus and zucchini are tender.

Turn off heat and add lemon juice. Using an immersion blender blend asparagus soup until completely smooth.

Garnish with parsley and serve with flax crackers. Make it a complete meal by topping with avocado and scallops.

To serve cold: refrigerate for 3-4 hours before serving.