Cream of Asparagus Soup | Dairy-free, migraine-friendly, vegan from Stephanie Weaver, MPH, CWHC
While the fresh asparagus is still in season, make this quick, elegant cream of asparagus soup. It’s completely dairy-free, and still absolutely luscious. So fast and easy. Serve this at a fancy brunch; no one will ever suspect it’s vegan.

I made the pictured soup using cashew sour cream, but you can also use all coconut milk for the migraine-friendly version. Garnish with asparagus tips and fresh chives if desired.

Suitable for:
all diets (with modifications below)

Cream of Asparagus Soup | Dairy-free, migraine-friendly, vegan from Stephanie Weaver, MPH, CWHC

Cream of asparagus soup

Dairy-free cream of asparagus soup, so quick, so elegant.
5 from 1 vote
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Dinner, Lunch
Cuisine French
Servings 4 servings

Ingredients
  

  • 8 ounces asparagus spears
  • 1-1/4 cups coconut milk can use rice milk
  • 1/2 cup cashew cream sub coconut milk for migraine diet
  • 1/2 tsp sea salt (omit for low-sodium diet)
  • 1/2 tsp white pepper

Instructions
 

  • Wash the asparagus and shake it dry. Use a peeler to remove any tough stems, and trim a bit off the bottoms. Cut in half.
  • Fill a large pot about halfway full with salted water and bring to a rolling boil. Drop in the asparagus and cook for 4 minutes. Pour into a colander or strainer and rinse with cold water. Let drain.
  • Trim off the tips of the stalks and set aside. Roughly chop the asparagus. Place all the other ingredients in a blender with the asparagus pieces and blend until perfectly smooth. Warm on low heat or in a microwave until just hot, then stir in or top each bowl with the reserved tips.