Cream of Asparagus Soup

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Cream of Asparagus Soup

asparagus soup

Cream of Asparagus Soup Recipe:  dairy free and gluten free… and yummy!

1 bunch asparagus (2 cups, chopped)
1 large onion, sliced in large slices
1 – 2 stalks of celery

1-2 cloves garlic (optional)
1 cup water
2 cups almond milk
1 tbsp lemon juice
1 mashed ripe avocado
Sea salt and freshly ground pepper to taste

1.    Chop the asparagus reserving the tips.
2.    Put the asparagus, onion, garlic,  celery and water in a large saucepan.
3.    Bring to a boil, then reduce to medium heat and cook another 15 min or until the vegetables are tender.
4.    Put contents of saucepan into blender.
5.    Add almond milk, avocado and lemon juice.
6.    Process until smooth.
7.    Return the soup to the saucepan and add the asparagus tips.
8.    Cook over medium heat until the soup thickens and is heated through.
9.    Season to taste with salt and fresh cracked pepper.  Serve.

Read all about the 9 Health Benefits of Asparagus

We use asparagus in our Spring Cleanse BootCamp!

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Copyright © Diana Herrington


By | 2017-10-29T15:41:37+00:00 May 12th, 2012|Gluten Free, Meatless Monday, Recipes, Soup|8 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. K June 4, 2013 at 10:31 am

    Where to the Avocados come into play?

  2. Diana Herrington June 4, 2013 at 11:10 am

    Thank you for letting me know about the typo error. Avocados are in!

  3. LINDA June 4, 2013 at 3:34 pm

    it says to cook garlic, but no garlic is listed in the ingredients,but celery is & it’s not mentioned in the directions .

  4. Soledad Longid June 4, 2013 at 3:43 pm

    What is substitute for almond milk

  5. Diana Herrington June 4, 2013 at 4:59 pm

    You can use any type of milk that please you or just water which will make it less creamy.

  6. Diana Herrington June 4, 2013 at 5:00 pm

    Sorry Linda, garlic is optional. use one or two cloves.

  7. Valerie DeLisle June 6, 2013 at 4:00 pm

    Picky, Picky, have you critics never created a recipe before.?. I improvise almost
    every recipe that I work with and I cook at least twice a day using any fresh
    vegetables that I have available, and I use garlic in most recipes, except for cookies and cakes…
    Thank -you so much Diana for the recipes and suggestions. I look forward to
    trying them and seeing new submissions… V A L

  8. Diana Herrington June 6, 2013 at 4:35 pm

    Valerie, yes I almost always make a recipe a number of times and each time it is different but I do see that it is good for me to make sure it is easy to follow with good directions. I need a proofreader.

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