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Creamy Whole30 Asparagus Soup (AIP, Paleo, Low Carb, Vegan Option)

  • Author: Cristina Curp, FNTP
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: Spring
  • Diet: Gluten Free


This silky asparagus soup comes together in under 30 minutes with less than 10 ingredients.



  • 2 tablespoons olive oil
  • 1 Vidalia onion, diced
  • 1 1/2 teaspoons garlic salt (or 1 teaspoon salt, 1/2 teaspoon garlic powder)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground oregano
  • 24 ounces frozen or fresh asparagus
  • 1/2 cup coconut cream
  • 2 cups bone broth


  1. Heat a large pot or dutch oven over medium heat. Once it comes to temperature, drizzle in the olive oil.
  2. Add in the onion and saute for 5 minutes, stirring often. Then mix in the dry seasonings, garlic salt, turmeric, and oregano.
  3. Once the onion is tender and aromatic add in the frozen asparagus and the coconut cream and then the bone broth. Mix.
  4. Cover the pot and bring to a simmer. Let it cook here for 15 minutes.
  5. Open the lid and make sure the asparagus is tender. Turn off the heat. Carefully transfer to a blender.
  6. Puree until silky smooth.

Recipe Notes:

  • Coconut free? You can use cauliflower cream or if you’re not AIP, cashew cream. Check out my Dairy-Free Cream 3 ways!
  • Vegan? Use vegetable broth, omit the fish sauce and nutritional yeast.Β 


  • Serving Size: 1 1/2 cups
  • Calories: 189
  • Fat: 14.2g
  • Carbohydrates: 10.2g
  • Fiber: 3.9g
  • Protein: 9.2g

Keywords: Whole30 Asparagus Soup