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I love soup. This cream of asparagus, celery, and zucchini soup is right up my alley. This soup is not fancy. It is not bursting with exotic flavor. It is smooth, warming, and comforting. Sometimes I like my soups to be a little plain. Sure, fancy soups have their place in my rotation, but there are times when I just want something simple. This soup is perfect.
I eat soup almost every day, which is a great way to get nourishing, gut-healing bone broth into our bodies. I always use homemade stocks for my soup, ensuring I can get the biggest bang for our nutritional buck. Since I am not eating dairy, I make it with coconut milk, however, it would be equally delicious with fresh cream, if you can tolerate it. I really, really miss fresh cream! Sigh.
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My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂
Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it's good to shop around! 🙂
In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.
Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.
P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!
Cream of Asparagus, Celery, and Zucchini Soup Recipe
I have linked to the products from my affiliate partners that I personally use and recommend.
- 1 large sweet onion
- 10 cloves fresh garlic
- 1 small head of celery
- 1 bunch of asparagus (mine was approx. 1 pound)
- 6 small to medium zucchini
- 3 quarts of chicken stock (homemade if possible)
- 1 tbsp. lemon thyme (or regular thyme)
- 3 large bay leaves
- 1 bunch fresh parsley
- 2 cups coconut milk or heavy cream
- Sea salt and fresh ground black pepper to taste
1. Chop your onion and garlic.
2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic.
3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces.
4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley).
5. Add your chicken stock and bring to a simmer.
6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft.
7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes.
8. Remove from heat and using your hand blender, puree until smooth.
9. Stir in your coconut cream or heavy cream.
10. Taste for salt and pepper and adjust if needed.
11. Top with fresh parsley or chopped cilantro.