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Creamy Vegan Asparagus Soup Recipe: Clean Eating Done Right by Dr. Christina Rahm

Soups Lunch Dinner Vegetables Vegetarian Vegan Gluten-free

21 days ago

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It's amazing what nutritious food can do for you. As a survivor of cancer and Lyme disease, and as a mother of four, I want to help you detoxify yourself, strengthen your gut and focus your mind. My cookbook, Cure The Causes Cookbook, focuses on cooking with specific foods and/or ingredients designed to address certain physical and mental ailments.

My recipes range from nutritional disciplines to supporting autoimmune disorders, antiviral directives and bacterial infections to remedies for fungal overgrowth and even parasitic cleansing. Additional recipes include anti-cancer regimens and protocols for arthritic disorders, depression, dementia, autism, Parkinson’s and even Lyme disease.

This creamy asparagus soup recipe from my book has wholesome, healthy ingredients: olive oil, onion, garlic, carrot, celery, asparagus, fresh dill, fresh tarragon, fresh parsley, vegetable broth and coconut milk. The prep for this creamy gluten-free vegetable soup is quick and you can relax as it gently simmers on the stovetop. Serve this non-dairy vegan asparagus soup as a healthy lunch or for dinner. It's clean eating done right.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
8 ounces asparagus, chopped
2 teaspoons freshly chopped dill
1/2 teaspoon freshly chopped tarragon
1 tablespoon freshly chopped parsley
1 teaspoon salt
3 cups vegetable broth
1 cup coconut milk

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Recipe Notes

Be careful when blending hot liquids and follow the manufacturer's instructions.

To ensure that this soup is vegetarian, use vegetable broth.To reduce sodium, use low-sodium broth.
Store leftovers in an airtight container in the refrigerator.

Here's how to make it:

Heat oil in a 2-quart saucepot over medium-high heat for 1 minute or until hot. Sauté the onions for 3 minutes or until limp. Add the garlic, carrots and asparagus and sauté for 5 minutes. Add the remaining ingredients and stir well to combine.
Bring the soup to a boil over medium-high heat. Lower the heat to medium and simmer for 30 minutes. Allow to cool a few moments.
Pour the soup into a blender container. Cover the container. Purèe the soup until smooth. Serve immediately and refrigerate leftovers.

Recipe and photo courtesy of Dr. Christina Rahm.

Nutrition Facts Per Serving

Calories: 184

Total Fat: 16.1g

Saturated Fat: 9g

Cholesterol: 0mg

Sodium: 207mg

Total Carbohydrate: 10.3g

Dietary Fiber: 3.4g

Total Sugars: 4.9g

Protein: 2.5g

Vitamin D: 0mcg

Calcium: 56mg

Iron: 2mg

Potassium: 359mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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