Asparagus Soup


  • 2 lbs. green, white and/or purple asparagus, trimmed
  • 1 small onion finely chopped
  • 20 oz. low/no sodium added chicken broth
  • ½ cup unsweetened plain almond milk
  • 2 tbsp. olive oil


  • ¼ tsp. sea salt
  • ½ tsp. coriander
  • 1 tbsp. lemon juice
  • dash of nutmeg


  • Chop asparagus into small ½ inch pieces – reserving some of the tops for garnish.
  • Chop onion.


  • In large pot, sauté onion till soft and translucent.
  • Stir in coriander.
  • Slowly whisk in chicken broth.
  • Add chopped asparagus and bring to a boil.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Transfer soup base to your Vitamix® and puree till smooth.
  • Return puree to sauce pan, add almond milk and heat through.

Serving Suggestion & Tips:

  • Serves 4
  • Should freeze well for future enjoyment.
  • Top with a few asparagus tops and serve.
  • Great afternoon lunch on a chilly day. Serve with your favorite grilled chicken and a dense salad.