I had been dreaming about making a creamy dairy-free, gluten-free asparagus soup for nearly a month before I finally decided to go for it. If you love asparagus, sweet potato and peas, then there is absolutely no reason you won’t love this recipes. It’s quick, easy and incredibly satisfying.
This particular recipe gets rave reviews from clients and is a winner from the Gluten-Free Sugar Cleanse (who said cleansing food has to be bland and gross… because this recipe is just downright awesome).
If you didn’t know, Spring is the best possible time to enjoy asparagus since it’s technically a sprout and helps to detox the body from all the winter junk hanging around in your body. Make sure to choose local asparagus if possible and eat as much as you can before the weather heats up. Once warm weather hits, asparagus season is over.
A quick tip before you get to the recipe…
When picking your asparagus, make sure that:
- the tips of the asparagus is closed tightly
- the spears are tender, but not wilted, dried out or slimy
- they were preferably grown near you or somewhere in the US (rather than Peru)
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