Skill Level: Beginner
Total Time 30 minutes
Servings 4


  • 1 bundle Asparagus, jumbo
  • 1 each Shallot, peeled
  • 2-3 each Garlic cloves, peeled
  • 3 sprigs Fresh thyme
  • 15-20 each Basil leaves
  • ¼ cup Olive oil
  • 4 oz. Full fat canned coconut milk
  • to taste Salt and pepper
  • to taste Reserved liquid from boiling process


  • In a medium saucepan or pot, bring water to a boil.
  • Add shallot, garlic and thyme to the water and simmer for 10-15 minutes.
  • Once the vegetables are tender, add asparagus and blanch for 3-5 minutes.
  • Remove the asparagus and add to a high-speed blender.
  • Add everything but the reserved liquid to the blender and puree until smooth.
  • Season with salt and pepper to taste. Add additional liquid from the boiling process to your preferred thickness. Enjoy!


Servings: 4-6
Serving Size: 6-8 oz.
Nutrition Information: This soup is high in fiber, antioxidants, healthy fats and flavor. Gluten-free, dairy free, nut free.