Silken Asparagus Soup

Serves 4

You’d never guess that this elegantly creamy soup is completely dairy-free! For a more substantial dish, add 3 or 4 peeled cooked shrimp to each bowl before serving. The hot soup will warm the shrimp without overcooking them.

2 shallots or 1 medium onion, chopped
1 tablespoon olive oil
1 pound very slender asparagus spears, tough ends discarded
2 14 ounce cans low sodium chicken stock, or 3 1/2 cups homemade stock
1 bay leaf
1 spring fresh thyme (or 1/4 teaspoon dried thyme)
1 teaspoon sea salt
1/2 teaspoon ground pepper
6 ounces (1/2 package) extra firm silken tofu

1. Heat oil in large pot over medium low heat and add shallots or onion, cooking until softened.

2. Break the top 2 inches off of each asparagus spear and set aside. Break remaining stem into 2 inch pieces.

3. Add stock, bay leaf, thyme, salt, pepper, and asparagus stems to onion and simmer over low heat about 20 to 25 minutes, until asparagus stems are quite tender.

4. Transfer soup to blender and add tofu. Blend until perfectly smooth. (Work in two batches if necessary.)

5. Return pureed soup to pot and add a bit of hot water if needed to correct consistency and salt if needed. Add asparagus tips and simmer over low heat 5 to 10 minutes until asparagus spears are just tender. (If you are working with thicker asparagus, steam tips briefly over boiling water before adding to soup.)

Nutrition Information (per serving): Calories 155, Carbohydrates 14g, Fiber 2g, Sugar 6g (Added sugar 0g),  Protein 11g, Fat 7g.


What to Eat, What to Avoid, & What to Stop Worrying About!This recipe is excerpted from Nutrition Diva’s Secrets for a Healthy Diet: What to Eat, What to Avoid, What to Stop Worrying About. Feel free to link to it but please do not reproduce it!  You can read a sample chapter of the book here.

2 thoughts on “Silken Asparagus Soup

  1. Greetings, I began this journey when my Optometrist told me, after several tests that she was concerned that I may have glaucoma and prescribed eye drops to be taken every night at bedtime. (cost: $129 for less than 1/2 oz) I especially did not like it when she told me that she did not know what I could do to lower these levels. I sort advice from an herbalists that suggested that I remove gluten from my diet and I have. However, it wasn’t until “Deron Cloud, my pastor, of The Soul Factory” in Forestville, Maryland instructed his congregation to fast at different times throughout the year that I noticed that when I’m on a plant based diet which I either; drink my meals by juicing fruits, and vegetables, ate them raw, steamed and prepared a variety of pea soups that my over all health improved, including my eye levels lowered. I also discovered that inflammation was the culprit. I thank God for Deron Cloud’s spiritual leadership. So when I came across your website, I became more intrigued with the information on anti-inflammatory foods that I wanted to know more. If you do print this, “I would like to ask, “Why more doctors do not include more natural care vs prescribed medical care to their patients?” For me, a spirit filed life that includes a plant based diet coupled with your anti-inflammatory information and recipes are exactly what the doctor should have ordered. Thank you.

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