Jun 11

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Recipe for Cream of Asparagus Soup

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Asparagus Season is here! So take advantage of its benefits! I made a delicious dairy-free cream of asparagus soup this weekend from Nature’s Diet Cookbook (p 189) and i have the recipe below.

Asparagus is loaded with folate, vitamins A, C, E and K, as well as chromium, and other trace minerals. It is also rich in glutathione, a detoxifying compound that helps break down carcinogens. This is why eating asparagus may help protect against and fight many types of cancer.

Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. BUT YOU MUST KEEP IT GREEN TO PRESERVE THEM– so only cook lightly or eat it raw as in the recipe below.

It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. This is especially beneficial for people who suffer from edema (fluid in the tissues) and those who have high blood pressure or other heart-related diseases.


1 cup onion choppedasparagus soup recipe
2 cloves garlic chopped
2 Tbs extra virgin olive oil
4 cups chicken broth or filtered water
1 lb Yukon gold potatoes diced (more for a thicker soup)
16 oz fresh asparagus
½ cup fresh parsley chopped fine
¼-½ cup coconut milk ((Thai Kitchen brand) or similar without preservatives) (optional)
½ – 1 tsp sea salt to taste (optional- more or less dependent on the veggie)
sprinkle Marjoram as garnish to taste

Trim the asparagus tips and save as a garnish. In a large soup pot sauté the oil, onions, and garlic over medium heat about 2 minutes until just tender.

Add the broth and potatoes and bring to a boil, cover, and simmer about 30 minutes until tender. Stir in the asparagus and parsley and simmer only 2 minutes until tender and veggies are bright green. Remove from heat and blend in blender until smooth. Stir in the coconut milk, salt, and garnish with asparagus tips.

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