Okay…this soup is a very ugly looking green…but it is so yummy! Don’t eat with your eyes with this recipe. The reason why it is brown-ish is because the asparagus turned a greenish brown from cooking and from the browning of the garlic and potatoes.
This is also a great soup for people that have lactose issues because I use coconut cream. Using coconut cream not only helps those with dairy problems, it is also a healthier option than cream and you don’t even taste the coconut! I hope this soup warms you up on a cold night and be sure to have a good slice of bread for dunking!
1 Medium Russet Potato - peeled and small chopped (around 1 1/2 cups)
3 Garlic Cloves - peeled, kept whole
1 lb Asparagus - 1 - 1.5 inches cut off the bottom and 1/4 inch chopped (around 4 cups worth)
2 tbsp Light Oil
3 cups Unsalted Chicken Stock
1 - 13.6 oz Can Unsweetened Coconut Cream - uniformly mixed
1 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1 1/2 tsp Onion Powder
1/2 tsp Chili Powder
1 tbsp Balsamic Vinegar
Juice of 1/4 of a Lemon or 1/2 tbsp
Homemade or Store Bought Croutons (optional topping)
1. Using a large pot, heat the oil over medium high heat. Add the garlic cloves and cook for 1 min, or until the first side is browned. Flip and cook for an additional 30 seconds.
2. Add the potatoes and seasonings; do not stir for 2 min. Then add the asparagus and 1 tbsp of balsamic, stir to get the fond off the bottom of the pan; cook for 2 min.
3. Add the chicken stock and coconut cream. Bring the soup to a rolling boil, cover, and turn the heat to medium; cook for 9 minutes. Turn off the heat and using an immersion blender or a food processor or good quality blender, puree the soup.
4. Add the lemon juice and stir to fully combine. To serve, pour the soup in a bowl, season with salt and pepper, top with homemade croutons and pair with crunchy bread and a side salad.