Velvety Asparagus Soup (Print Version)

# Ingredients:

→ Base

01 - Finely chop 1 sweet onion
02 - Split 4 tablespoons olive oil to use at different steps
03 - Mince 2 garlic cloves
04 - Use 1 ½ teaspoons salt, adjust to taste
05 - Add ¼ teaspoon ground black pepper

→ Main

06 - Trim and slice 2 pounds of asparagus spears into 2-inch pieces
07 - Chop 1 teaspoon fresh thyme leaves finely
08 - Prepare 1 teaspoon of rosemary, minced
09 - Get 3 ½ cups of vegetable stock ready
10 - Use 1 (15-ounce) can of full-fat coconut milk
11 - Squeeze 1 ½ tablespoons fresh lemon juice

→ Garnish

12 - Chop fresh parsley finely
13 - Serve with croutons or toasted bread if desired

# Instructions:

01 - Warm 2 tablespoons of olive oil in a large pot over medium heat. Toss in the chopped onion and stir occasionally for 3 to 5 minutes until it softens. Then add garlic, salt, and pepper. Stir and cook for another minute or two.
02 - Pour in the leftover olive oil and add asparagus pieces. Let that cook over medium heat for about 5 minutes until they begin to get tender.
03 - Turn the heat to medium-low. Mix in the herbs, pour in the coconut milk, and add the vegetable broth. Cover the pot and let it simmer gently for 7 to 10 minutes, checking if the asparagus has softened enough.
04 - Turn off the heat completely. Pour in lemon juice, then use an immersion blender to make the soup smooth and creamy. Or, blend it in batches using a blender or food processor if needed.
05 - Enjoy the soup hot, topped with parsley and with croutons or toast if you like. Alternatively, chill it in the fridge for 3 to 4 hours and serve cold.

# Notes:

01 - This soup can be made in advance, reheated, or served cold after chilling.
02 - Don’t have an immersion blender? Use a blender or processor and do it in smaller batches.
03 - It keeps well in the fridge for 3 to 5 days if you store it in a sealed container.
04 - Freeze it after it’s fully chilled in a container that’s freezer-safe. It’ll last 3 months.
05 - If you’re serving it cold, let it chill for at least 4 hours before eating.

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