Asparagus celery soup

It’s spring and peak season for Asparagus, can be found in abundance in the farmer’s markets. I picked up a bunch to make this delectable, luxurious, and heart warming soup – perfect for the evenings which still have the chill in the air.

First time, I had this soup was several years ago and since then became a big fan of it. Prior to that, all I did with Asparagus was to saute them in garlic or soy sauce – I will blog this recipe too in future, for now let’s get on with this gluten free, dairy free soup recipe.


  • 1 bunch of asparagus
  • 3 stalks celery
  • 1 small red onion
  • ½ teaspoon pepper
  • 1 cup coconut milk
  • 2 cups of vegetable broth
  • 1 cup water
  • 2 tablespoon oil of your choice (I use Rice bran oil)
  • 2 tablespoons arrowroot flour or cornstarch


  • Chop all of the vegetables.
  • Into a pan, add oil and toss in the vegetables.
  • Saute until tender, with a lid covered.
  • Add the coconut milk, vegetable broth, water, salt, and pepper until heated.
  • Mix the arrowroot into a couple of tablespoons of water.
  • Turn the heat down low and slowly add the arrowroot/water mixture while stirring continuously until it begins to thicken.
  • Put everything in a blender or Vitamix and serve.