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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.

You could also adjust the recipe to fit whatever veggies you have on hand. It just so happened that on one Sunday morning, I opened my fridge and freezer, and celery, asparagus, and zucchini were all I had, so this recipe was born. You could always leave it chunky, but I prefer to puree it with my hand blender, so you get a smooth soup. Like most soups, this one freezes well, so make a big batch and reserve some for quick lunches.

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Cream of asparagus, celery, and zucchini soup (dairy and gluten free) | www.deliciousobsessions.com

Cream of Asparagus, Celery, and Zucchini Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This cream of asparagus, celery, and zucchini soup is smooth, warming, and comforting.

Ingredients

  • 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

Instructions

    1. Chop your onion and garlic.
    2. In a large soup pot, melt a couple of tablespoons of coconut oil, and 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 it 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.

Notes

Learn how to make bone broth in the Instant Pot here.

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