Spring Asparagus Dill Soup

Spring Asparagus Dill Soup

Spring Asparagus Dill Soup

Course: Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
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.


  • 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


  1. In a pot on medium heat, saute green onion, celery and garlic in coconut oil, adding salt and pepper to taste.
  2. Saute until the onion becomes translucent. Approximately 3 minutes.
  3. Add the asparagus and dill to the pot, and cover with broth.
  4. Cover the pot with a lid and boil the asparagus until soft and tender; 15-20 minutes.
  5. Transfer the soup to a food processor or use an immersion blender and process until smooth; use caution as the soup will be hot.
  6. Pour into soup bowls and sprinkle with ground pepper and chives.
  7. Top with chopped chives and a dollop of sour cream for added flavor!
April 2nd, 2018|Recipes|1 Comment

One Comment

  1. Elmer April 4, 2018 at 11:30 am - Reply

    Nice but I don’t see the coconut oil fitting in here….I’d use some other oil….

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