Spring is here and the farmer’s markets are opening which is such an exciting sign that summer is just around the corner. To me, farmer’s markets mean fresh vegetables from local farmers that I am always eager to support. Enter… Asparagus. I love asparagus and after 4 years of attempting to grow it with no success, I appreciate the uniqueness of this green vegetable even more.

I have made a vegan and non-vegan option for this recipe. The vegan recipe features coconut oil and coconut cream to keep this a great option for vegans and vegetarians alike. The not-so-vegan option includes ghee and chicken bone broth for healthy fats, protein and collagen.






This meal is a one stop shop for effortless spring entertaining. Serve with your favorite spring salad and you are ready to entertain.

Try pairing this soup with our Kale Quinoa Salad with Blueberry Vinaigrette or the Roasted Golden Beet & Blood Orange Salad.



Asparagus Soup

Serves 4

(For meal prep, recipe to make an extra batch to freeze)


  • 2 tbsp Coconut oil or Ghee
  • 2 lbs Asparagus, trim ends and cut into 1 inch pieces
  • 1/2 Yellow onion, diced
  • 2 cups Vegetable Broth or Chicken Bone Broth
  • 1 tbsp Minced Ginger
  • 2 Garlic Cloves
  • Juice of half a lemon
  • 1/2 cup Heavy Cream or Coconut Cream
  • Freshly chopped thyme to garnish


  1. Set aside 1/4 cup of asparagus heads for garnish. Chop onions and asparagus and place in a large pot or dutch oven over medium heat. Season with salt and pepper as well as garlic and ginger and cook for 5 minutes until golden. Stir during that time. Add your choice of broth and simmer covered, for 10-15 minutes until asparagus is tender. Using an immersion or regular blender, blend soup. Return to pot if you used a regular blender and add in your choice of cream. Now warm to a low heat. Add in lemon juice. Stir and season with salt and pepper. Garnish with asparagus and thyme. And more cream if so desired. 



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