Asparagus is a tasty green vegetable that contains important nutrients such as vitamin C, iron, and magnesium. And there are many ways to enjoy asparagus — grilled, sauted, steamed — or, in this delicious soup! 

MaryRuth’s cream of asparagus soup is dairy-free and vegan with fewer than ten ingredients total. This soup is make-ahead friendly and delicious any time of year, but especially great when asparagus is in season.

Grab the recipe card below and warm up this winter (or any time of year) with this simple recipe.

Dairy-Free Cream of Asparagus Soup

An easy and low-maintenance recipe for this creamy green soup! 

Ingredients

• 3 Tbsp Olive Oil
• 3 Cloves Garlic (Pressed or finely chopped)
• 2 lbs Asparagus* (Chopped into small pieces)
• Freshly Cracked Black Pepper (to taste)
• 1 Tsp Sea Salt
• 2 Cups Filtered Water
• ½ Cup Full Fat Coconut Milk
• Chopped Parsley & Dill (To garnish, optional)

Instructions

1. Drizzle olive oil in a big soup pot & saute garlic for one minute.
2. Add asparagus, pepper, and sea salt, and saute for about 8-9 minutes. 
3. Add water and bring to a boil, then lower to simmer for 10 minutes. Tip: The asparagus should be bright green! 
4. Add in coconut milk and stir together.
5. Use an immersion blender or transfer to a blender to puree.
6. Serve and garnish with chopped parsley and dill!

*Note: It is important to weigh the asparagus to make sure it is the correct amount.