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For an easy 15-minute lunch, try this delicious dairy-free asparagus soup. As a side dish or appetizer, this recipe serves four. For lunch, it was just the right amount for my husband and me. It reminded my husband of cream of celery soup and I’m sure you could substitute celery for the asparagus if you prefer.
The asparagus stalks I used from my Misfits Market box were very slender (less than 1/4-inch in diameter), so if yours are thicker, you may need to cook them longer.
I used cashew milk for this dairy-free asparagus soup because I generally have some in the refrigerator made with my Almond Cow machine. We like the creaminess of cashew milk and my husband isn’t a fan of coconut, so cashew milk meets our needs. By making the milk myself in about two minutes, I can avoid all the additives in store-bought milk. It’s just cashews and filtered water! And I have pulp to use in other recipes. Ready-made cashew milk isn’t always easy to find, so if you don’t want to make your own, another option would be macadamia nut milk. Macadamia nut milk is more readily available as Milkadamia. You could also use almond milk, but I find it to be less creamy. Whatever you buy, be sure to buy the plain, unsweetened version.
This soup is vegan if you omit collagen peptides. I like to add collagen to smoothies and soups. Collagen strengthens our bones, ligaments, and tendons, and promotes healthy skin, and as we age, our existing collagen breaks down and our bodies produce less. There’s much more to say about collagen that I’ll link to in another post once I get it written, but for now, be sure to buy collagen from grass-fed, pasture-raised bovine that is hydrolyzed and includes types I and III.
This is definitely a recipe I’ll make again for a fast, easy lunch and I’ll definitely try it with celery. Please let me know in the comments if you try it and how you like it.
15-Minute Asparagus Soup
- 1 tablespoon avocado oil
- 12 ounces asparagus
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon Himalayan salt
- 1/2 teaspoon ground black pepper
- 2 cups cashew milk or milk of your choice
- 1 cup vegetable broth
- 2 tablespoons collagen (optional)
- Heat the oil in a Dutch oven over medium-high heat until hot but not smoking. Add the asparagus, onion, and garlic. Season with salt and pepper. Sauté for 5 minutes or until the onions and asparagus are soft.
- Add the milk, broth, and collagen, if using. Bring to a boil; then reduce the heat to maintain a simmer for about 5 minutes.
- Remove the pot from the heat and blend with an immersion blender. If you don't have an immersion blender, you can transfer it to a blender. Blend until it is smooth or to your desired texture.
- For leftovers or meal prep, store in an airtight container (preferably glass) for up to 4 days in the refrigerator or 3 months in the freezer.