Spring Asparagus Dill Soup
This delicious and simple soup will be on your table in about half an hour! The fresh flavors of asparagus and dill are perfect to enjoy on a cool spring day. Naturally gluten free; Use vegetable broth to make this vegetarian and vegan.Print
- 3 lbs fresh asparagus ends removed, and chopped into 1- 2pieces
- 1 bunch green onions
- 1 -2 stalks celery chopped
- 4 cloves garlic minced
- 1/4 cup chopped fresh dill
- 5 cups chicken or vegetable broth
- 2 tablespoons extra virgin coconut oil
- Salt and pepper to taste
- Optional: Chives and Sour Cream
In a pot on medium heat, saute green onion, celery and garlic in coconut oil, adding salt and pepper to taste.
Saute until the onion becomes translucent. Approximately 3 minutes.
Add the asparagus and dill to the pot, and cover with broth.
Cover the pot with a lid and boil the asparagus until soft and tender; 15-20 minutes.
Transfer the soup to a food processor or use an immersion blender and process until smooth; use caution as the soup will be hot.
Pour into soup bowls and sprinkle with ground pepper and chives.
Top with chopped chives and a dollop of sour cream for added flavor!