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This is a lighter version of the classic, made with coconut milk instead of cream. It’s simple, delicious, and good hot or cold.

My mom made cream of asparagus soup when I was little, and I thought I remembered it to be labor intensive. Recently, however, I was inspired, when a friend told me he simply steams vegetables in the microwave and then blends them to make soup.  I thought “hey, I can do that“…and I did.  So, while sometimes it’s nice to have a pot of soup simmering all day, other times I prefer more immediate gratification.


Cream of Asparagus Soup


  • 2 small potatoes, peeled and cut in half
  • Half of one large, sweet onion
  • 1 bunch of asparagus (12 larger stalks or 15-18 skinny stalks)
  • 2 tbsp water
  • 1 tbsp vegan margarine (I used Earth Balance)
  • 3 cloves garlic, minced
  • leaves from 2 fresh sprigs of thyme
  • 8 oz. canned coconut milk
  • 3 oz. vegetable stock
  • salt & pepper


Place potato, asparagus and onion in a microwave safe dish with 2 tablespoons of water. Cover with microwaveable plastic wrap, leaving one corner open for venting. Microwave on high for 5 minutes.  (If you prefer, you can steam your vegetables the traditional way until tender).


While vegetables are steaming, melt margarine over medium heat.  Add minced garlic and thyme, sauteing for 1-2 minutes (don’t let the garlic burn).


Put steamsoup3ed vegetables and garlic butter into a blender (or as I did it, in a bowl using an immersion blender), add the coconut milk and vegetable stock, then puree until smooth.  Add salt and pepper to taste.

Serve this with a slice of hearty, whole grain bread and you have a delightful meal in no time.


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