Silky Cream of Asparagus Soup
Asparagus is packed with folate, which assists in cellular growth and recovery. Boiling the tender tips and pureeing them with a low-sodium broth and cream yields a completely smooth, easy-to-swallow soup.
Gentle for a sore mouth.
Ingredients
- 1/2 bunch tender asparagus, woody ends removed, chopped small
- 1.5 cups low-sodium vegetable broth
- 2 tbsp heavy cream or oat milk
- 1 tsp olive oil
How to make it
- Sauté the chopped asparagus in olive oil in a small pot for 3 minutes.
- Add the vegetable broth, bring to a simmer, cover, and cook for 12 minutes until the asparagus is very tender.
- Blend with an immersion blender until absolutely velvety. Stir in the cream and let cool to room temperature.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.