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  • Writer's pictureRobin Thomas


With coconut milk, asparagus, herbs, and spices, this creamy asparagus soup has the nutrition your family needs and the flavors they love.

Unlike cow’s milk, coconut milk is lactose free—a great milk substitute for those with lactose intolerance. Coconuts are also highly nutritious and rich in fiber and vitamins C, E, B1, B3, B5, and B6. They also have important minerals including iron, sodium, calcium, magnesium, and phosphorus.

And asparagus is packed with good-for-you vitamins and minerals. Loaded with antioxidants, fiber, and protein, asparagus packs a flavor punch your family will love.

Creamy Coconut-Asparagus Soup

Servings: 4 to 6


1 pound asparagus

2 large onions, chopped

1 Tbsp. organic extra virgin olive oil

3 cups vegetable stock

1 tsp. garlic, minced

1 tsp. ginger, minced

¼ tsp. dried rosemary

1 ½ cups organic unsweetened coconut milk

Unrefined sea salt

Ground black pepper


In a large skillet or soup pot, simmer onions, garlic, and ginger in olive oil until onions are soft.

Add broth and bring to a boil.

Trim the tips from the asparagus and reserve. Remove woody ends and discard. Cut remaining spears into one-inch pieces.

Add asparagus and rosemary to broth, reduce heat, and simmer for 30 minutes.

Remove from heat.

Puree in the blender with coconut milk.

Stir in asparagus tips

Season with salt and pepper to taste.



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