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Grilled Asparagus Soup | Recipe Renovator | Gluten-free, dairy-free, low-sodium, paleo

Grilled asparagus soup

5 from 1 vote
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Lunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 16 ounces asparagus spears fresh or frozen
  • 4 cups chicken stock (low-sodium) use low-sodium vegetable stock if desired
  • 1 cup coconut milk canned, regular or light
  • 24 sprigs thyme (fresh) leaves only (or a clamshell package from the market)
  • 1/2 tsp white pepper can use black pepper

Instructions
 

  • If using fresh asparagus, wash the spears and snap off any thick, tough ends. Lightly peel the stalks. If using frozen, thaw completely and drain well, squeezing out excess water.
  • Heat grill or grill pan to medium-high. Spray or oil the grill with high-heat oil.
  • Grill asparagus 2-4 minutes per side until tender and charred, turning once.
  • Remove to a cutting board with tongs, and roughly chop.
  • Blend with remaining ingredients until very smooth. Warm up if needed.

Notes

Per serving:
  • 163 calories
  • 12 g fat
  • 11 g saturated fat
  • 1 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 2 g cholesterol
  • 168 mg sodium
  • 389 mg potassium
  • 7 g carbohydrate
  • 2 g fiber
  • 1 g sugars
  • 5 g protein
  • 4 Weight Watchers Points Plus
Reduce sodium further by using very low sodium or homemade chicken or vegetable stock. Calculated with Imagine Organics Low-Sodium Chicken Stock. If using vegetable stock, there will be no cholesterol in this recipe.