This deliciously simple creamy keto soup recipe is gluten-free, dairy-free, and can be made vegan if you swap vegetable broth for chicken broth (if you do that, add more garlic or some onion powder, recalculating macros as you go!). It hails from the cookbook, Keto Cooking for Healing and Weight Loss by Vivica Menegaz. We love how easy it is to make, and the wonderful, creamy asparagus flavor and texture. Author Vivica Menegaz concurs. She says, “ This soup boasts a velvety texture and a bold but smooth garlic flavor. It will warm your bones and fill your belly like a real meal. Plenty of good fat and protein provide a good balance for the slightly higher carb content, so your energy remains stable. You can eat it for dinner as it is the most appropriate time of the day for a higher carb dish![Reprinted with permission from Keto Cooking for Healing and Weight Loss by Vivica Menegaz, Page Street Publishing Co. 2021. Photo credit: Yasmin Alishav]
Ingredients List
- 2 lb young asparagus, bottoms trimmed
- 5 cloves garlic, peeled
- 2 Tbsp (30 ml) olive oil
- 1/2 tsp unrefined sea salt
- 1/4 tsp black pepper
- 3 cups chicken broth
- 1 cup unsweetened almond milk
- 1 Tbsp (14 g) butter or ghee
Instructions
- Preheat the oven to 450°F (232°C).
- On a baking sheet, toss the asparagus and garlic with the olive oil, salt and pepper. Roast until the asparagus is tender, about 10 minutes.
- Remove from the oven and put the asparagus and garlic in a blender with the chicken broth, almond milk and butter or ghee. Blend, and when smooth and velvety, transfer the asparagus to a soup pot. Cook over medium heat until it reaches a boil, about 7 minutes. Adjust for flavor with more salt and pepper.
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Simple and tasty. I did add a shot of basaltic fig vinegar.