Creamy asparagus soup

Asparagus makes a wonderful soup that’s good for the gut with its high levels of resistant starch, often lacking in the modern diet, especially when made with gut-healing bone broth.

Preparation Time

15 mins

Cooking Time

50 mins

Yields

4 - 5

Notes

No amylose, Paleo, AIP, Vegetarian, Gluten free, Vegan and Low histamine when made with homemade vegetable stock, and Dairy free.

Ingredients

2 bunches asparagus

1 large onion

1 clove crushed garlic

5 stalks celery

3 cups broth, vegetable or bone

¼ cup minced thyme, prepared in blender or mortar and pestle

3 tbsp cold pressed olive oil, butter, ghee or coconut oil

Himalayan Rock or Celtic Sea Salt and pepper to taste

2 tbsp coconut cream per serving bowl (optional)

Directions

Peel and dice the onion. Wash the celery and asparagus and pat dry before chopping into 1 cm pieces
In a large pot, heat the olive oil to medium before adding the onion and garlic. Cook for at least 5 mins until caramelised
Add the celery and asparagus and cook for 5 mins more
Sprinkle with the salt and pepper, add the thyme and combine well
Add the stock and bring to the boil. Reduce the heat and simmer for 30 mins
Transfer to a blender or use a stick blender and blitz until creamy
Garnish with thyme and / or charred asparagus stems
Add two tbsp of coconut cream if you want a creamier texture