Ultra filling, super nutritious, cream of asparagus soup is made vegan by using coconut milk instead of heavy cream. This healthy soup recipe can be served warm or chilled so you can enjoy your gluten-free and dairy-free cream of asparagus soup year-round!
Add remaining olive oil and asparagus pieces. Continue cooking over medium heat for 5 minutes.
Serve asparagus soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3-4 hours and serve it chilled. Enjoy! See this recipe in Meal Plan #7.