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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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Cream of Asparagus, Celery, and Zucchini Soup
This cream of asparagus, celery, and zucchini soup is smooth, warming, and comforting.
- 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) OR vegetable stock for vegan/vegetarian
- 1 tbsp. lemon thyme (or regular thyme)
- 3 large bay leaves
- 1 bunch fresh parsley
- 2 cups coconut milk or heavy cream
- Sea salt, to taste
- Fresh ground black pepper, to taste
- Chop your onion and garlic.
- In a large soup pot, melt a couple of tablespoons of coconut oil, and add the onions and garlic.
- 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.
- When the onions and garlic are lightly browned, add the chopped veggies (not the parsley).
- Add your chicken stock and bring it to a simmer.
- Cover and let simmer on low heat for approximately 45-60 minutes or until all the veggies are really soft.
- Rough chop your parsley, and when the veggies are soft, add the parsley in. Cook for 5 more minutes.
- Remove from heat, and using your hand blender, puree until smooth.
- Stir in your coconut cream or heavy cream.
- Taste for salt and pepper and adjust if needed.
- Top with fresh parsley or chopped cilantro.
Learn how to make bone broth in the Instant Pot here.
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Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible, you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home easily and quickly.
I know it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).
This looks yummy! Unfortunately, I cannot stand the taste of parsley. I try because I know it’s good for me, but it ruins any dish for me. What would you recommend using instead? Thanks!
Hi Victoria – I would just leave the parsley out. It won’t affect the flavor of the soup much at all. Cheers!
how many servings does this make?
Hi Angela – This makes about 7 servings (with each serving being about 2 cups). More or less depending on how much you eat at a serving.
I’m eating this now. It’s definitely nourishing! I only had about 2 celery stalks so I subbed in some cabbage on top of that. I also left out the parsley & had to finish cooking it in the crockpot because I didn’t have a large enough pot. I also didn’t puree it (I don’t have one of those hand/immersion blenders) but followed all the other directions i.e. adding the coconut milk last. That didn’t, however, thicken it, so it’s still very much veggies in broth, & the broth actually tastes kind of watery…Doesn’t taste at all like chicken broth anymore. I have a lot of leftovers, so do you happen to know if this freezes well?
Yum! This is such a flexible soup that you could just toss in or leave out whatever you want! Yes, this actually does freeze nicely. I usually make all of my soups in really large batches and then freeze them.
Do you have your recipe’s available in a hand held book?
Hi Patricia – Thanks for stopping by. No, not yet, but someday I hope to have a print book of everything. They are available as eBooks that can be read on your Kindle or tablet if that’s helpful. You can find all of those here: https://shop.deliciousobsessions.com