Coconut Ginger Asparagus Soup. Vegan. Gluten free.

Coconut ginger asparagus soup. 

As I sit here typing this recipe up, in my very quiet house… I realize it’s still very much summer and a steamy 90 plus degrees outside.  However, after my very early gym session, I rushed off to take my youngest to Starbucks & then to school.  She started back today.  My oldest had her first classes of her college career yesterday & therefore by default… I’m wishing for fall to start now.  If only Mother Nature would follow suit.

After the carpooling this morning it hit me that a farmer’s market that I haven’t been to in almost a year, or it has been over a year, was open & I needed some goodies.  I found so many bargains.  I filled 6 grocery bags for $50!  Asparagus was nice & thin & bargain priced at a $1 a bunch.  Needless to say, I knew soup would be on our menu.  This is a brand new recipe that I created this morning.  The end result, luscious and creamy perfection. It took no time and freezes nicely.  Perfect time to whip up and freeze for a quick dinner in the fall or winter.  I hope you enjoy this as much as we do.

And I do want to digress a moment & share the nutrient benefits of the mighty green asparagus:

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

Coconut Ginger Asparagus Soup. Vegan. Gluten free.
Prep time:
Cook time:
Total time:
Serves: Serves 6-8
  • 2-3 tbl olive oil
  • Salt and pepper
  • 3-4 lbs of asparagus, washed and trimmed
  • 4-6 cloves of garlic, peeled
  • 2 inch nub of fresh ginger, peeled
  • 3 cups of vegetable broth
  • 1 can of full fat coconut milk
  • Garnish:
  • A few reserved spears
  • Fresh chives
  • Fresh parsley
  1. Preheat your oven to 350 degrees.
  2. Add some olive oil to the bottom of your roasting pan and brush to distribute evenly.
  3. Add your asparagus and garlic in a single layer.
  4. Roast for 18-20 minutes if thick spears or 12-14 minutes for thinner spears.
  5. Remove and let cool to handle.
  6. Into a high powered blender, or a large stock pot if using a hand immersion blender, add all of your ingredients from asparagus through coconut milk. If there is a soup setting, use that. If not, blend on high for 4 minutes or until completely blended and creamy. Taste and adjust seasonings.
  7. Serve or store in the fridge for up to 5 days. Leftovers freeze perfectly.

And this soup is perfect paired up with a hearty bread for dipping.

I had my first gel injection yesterday morning.  I’m able to resume all of my normal fitness there afterwards and I did.  Every day is a balance of weightlifting and cardio in some way shape or form.  Thus far…

Sunday:  20 mile trail bike ride
Monday: 1h 2m weightlifting, 45m cardio
Tuesday: 40m weightlifting, 30m cardio

— Knead to Cook

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  1. It was a pleasure to meet you at VegFest in Bethlehem yesterday. Great blog, and will follow! Thanks. ☺️