Cream of Asparagus Soup


  • 3/4 of a bundle of asparagus
  • 1 large collard leaf
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 2 tsp apple cider vinegar
  • 1 can full fat coconut milk
  • 2 cups vegetable broth


  1. Break ends off the asparagus and remove stem from collard leaf. Steam asparagus and collards until soft.
  2. Remove asparagus and collards and set aside. Retain the liquid in the pot
  3. Turn heat to medium-low. In remaining liquid from the steaming pot, add the grated ginger and garlic and apple cider vinegar
  4. Add the cream from the top of the coconut milk to the pot, stir to combine. Let thicken.
  5. In a blender or food processor, blend the remaining coconut milk with the asparagus and collards. Add to the pot.
  6. Simmer 5-10 minutes to thicken
  7. Add Sea Salt and Pepper to taste.