Take advantage of fresh asparagus that’s starting to be available. Quick oats (use gluten-free if needed) are added instead of cream, but the soup still has a creamy, smooth texture. Adapted with permission from a recipe from Diane Carlson, The Conscious Gourmet at: www.theconsciousgourmet.com


½ an onion, choppedAsparagus Soup

½ Tbsp extra virgin olive oil

1 pound asparagus, tough ends cut off and chopped into 1 inch pieces

¼ cup quick rolled oats

4 cups water

1 ½ to 1 tsp your favorite herbs – I used dried basil and oregano

Salt and pepper to taste

1-2 tsp fresh lemon juice


Heat olive oil in soup pot, add onions and sauté until soft and translucent.

Add asparagus and cook for 5-7 minutes. Add herbs and sauté one more minute.

Add water and quick oats. Bring to a boil, lower heat to simmer and cook until asparagus is soft, about 8-10 minutes.

Blend soup in batches, pour blended soup into a clean soup pot. Season with salt and pepper and lemon juice.

2 Responses to No-Dairy Cream of Asparagus Soup
  1. Sounds delicious! How many servings does this make? I’m thinking two?


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