CREAM OF ASPARAGUS SOUP – DAIRY FREE KETO RECIPE
Ingredients
- 1 tablespoon avocado oil
- 8 ounces fresh asparagus, trimmed and chopped
- Salt and pepper
- 1 green onion, chopped
- 2 cloves garlic, minced
- 2 cups veggie or chicken broth
- 1 ounce fresh baby spinach
- 1 cup coconut cream (from the top of a can of coconut milk)
- 1 tablespoon fresh lemon juice
Instructions
In a large saucepan over medium heat, heat the oil until shimmering. Add the asparagus and sprinkle with salt and pepper. Sauté until bright green, 3 to 4 minutes.
Add the green onion and garlic and cook until fragrant, about 1 minute more. Stir in the broth and bring to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, 10 to 12 minutes.
Add the spinach and cook until wilted, about 2 minutes. Transfer to a blender or food processor and blend until smooth. Return the soup to the pan.
Whisk in the coconut cream and lemon juice until well combined. Adjust seasoning to taste and serve hot or chilled.
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