So, I thought I was done making soup for the season since summer is just around the corner, but then I saw fresh asparagus at the market and could not resist. Asparagus is such a yummy spring time veggie that I love making a few different ways. My soup recipe is below.
This dairy-free, grain-free soup is so fresh and satisfying that it is perfect for spring.
Ingredients:
- 2 bunches roasted asparagus
- 2 cups peas
- 2 cups cauliflower rice (or chopped)
- 1 onion
- 4 cloves garlic
- 24 oz bone broth (or vegetable broth to keep vegan)
- 1 cup coconut milk
- sea salt and pepper
- avocado oil
- poached egg on top (optional)
Directions:
Preheat oven to 400 degrees. Coat asparagus in avocado oil, salt and pepper and spread out on a baking sheet. Roast asparagus in the oven for 20 minutes on 400 degrees. While the asparagus is cooking, chop onion and garlic and sauté in avocado oil until soft and onions are translucent. Once onions and garlic are cooked, add asparagus, cauliflower rice, peas salt and pepper. Continue to cook for 5 minutes. Add in bone broth and coconut milk and bring to a boil. Once boiling, reduce to a simmer. Use a hand blender to puree the soup. Serve with a poached egg on top (optional).
Enjoy!!