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.

Ingredients:

• 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

Preparation:

• 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.