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Annika Schimmer

Creamy Asparagus Soup

5 from 1 vote
This creamy, asparagus soup is the perfect spring recipe, featuring a wide variety of vegetables. It is gluten and dairy free, paleo and AIP compliant.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • 2 bunches asparagus ((approx 6 cups chopped))
  • 3 cups water
  • 1 leek
  • 2 stalks celery
  • 2 carrots
  • 1 onion ((2 cups chopped))
  • 3 large cloves garlic
  • avocado oil ((to coat the pan))
  • 2 cups bone broth
  • sea salt or Himalayan pink salt
  • 1/2 cup white wine (sauvignon blanc) ((possibly omit on AIP, see notes below))

Method
 

  1. Peel asparagus on a sturdy surface and cut the ends. Place the peels and ends in a medium pot, cover with water, cover with a lid, heat on medium heat and cook for 15 minutes. Pour the asparagus peels through a strainer and save the water.
  2. In the meantime cut the asparagus into smaller pieces. Cut the carrots into small pieces, cut the leek and celery. Set it all aside. Peel and cut onion, peel and dice garlic.
  3. Heat a medium pot over medium heat (reuse the same pot from before). Once hot add enough avocado oil to coat the pan. Add onion and garlic and fry until translucent. Add all the other vegetables, the bone broth, and the asparagus peel water. Cover with a lid and cook for 15 minutes or until the veggies are tender.
  4. Take out a few tips of the asparagus to save for the garnish. Pour the rest into a blender and puree. Add salt, and pepper, and white wine to your liking. Start with a few tablespoons of wine and taste until you reach the desired taste. Heat up for a couple of minutes. You can adjust the soup to your liking by adding more broth to make it less thick and by adding more or less wine.
  5. Serve and add the asparagus tips as a garnish. Enjoy!