- VE
- LC
Asparagus Bisque
This Asparagus Bisque makes a delicious spring starter for lunch or dinner. The soup is rich, creamy and packs in the green goodness. Plus, it only requires a handful of ingredients.
Ingredients
Instructions
- Step 1
Melt ghee in a large pot over medium-high heat. Add diced onion and stir. Cook for about 5 minutes.
- Step 2
While onion is cooking, wash and peel potato. Cut into large chunks.
- Step 3
Add potato to the pot and stir in 1 teaspoon sea salt and 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4
Remove woody ends of asparagus and cut into 2- to 3-inch pieces. Add to the pot and return to a boil, cooking for another 5 minutes. Remove from heat.
- Step 5
Add soup mixture to the jar of a blender, along with ½ cup canned coconut milk, the juice of half a lemon and ½ teaspoon each of sea salt and cracked black pepper.
- Step 6
Secure the lid on the blend, turn the power on and start pulsing or blending on low. Increase blending speed to high and blend for about 2 minutes, until soup is creamy and smooth.
- Step 7
Taste, adjust seasonings and serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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