Chilled Asparagus Soup
A light, creamy soup made with simple ingredients, highlighting the vibrant flavors of spring – perfect as a starter or light meal.
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Servings: 2
Calories: 491kcal
Ingredients
- 2 cups water
- 1 pound fresh asparagus trimmed
- 4 cups chicken style broth
- 2 cups coconut milk
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
Instructions
- Pour water into a medium pot and bring to a boil. Add the asparagus, cover, and cook for 3 minutes, or until bright green and tender. Remove the pot from the heat, but do not drain the asparagus or the water.
- Carefully pour the asparagus and water ininto a high-speed blender or food processor. Add the broth, coconut milk, lemon juice, and salt. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup until smooth. Adjust seasoning to taste.
- Let the soup come to room temperature then transfer it to an airtight container. Refrigerate for at least 2 hours, until chilled. Serve cold.
Nutrition
Calories: 491kcal | Carbohydrates: 15g | Protein: 10g | Fat: 48g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1209mg | Potassium: 958mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1715IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 12mg
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