Healthy Cream of Asparagus Soup is made vegan and non-dairy by using coconut milk instead of heavy cream. Serve this creamy soup recipe as a main dish for a Whole30 lunch or as a Paleo appetizer for dinner.
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.