Creamy Asparagus Soup

I am super excited to share my recipe for my Creamy Asparagus Soup! It  has been raining non-stop down here in South Texas, and we are supposed to be getting a “cold” front this weekend. (By cold, I mean the low’s will be somewhere around 60 degrees). This type of weather always calls for a yummy comforting soup! Good news, this soup is Whole 30 compliant! I add chicken stock and cauliflower to give it the “creamy” texture. What’s also great, is that this soup freezes well. So, if you make a lot package it in a freezer safe container and enjoy on a lazy rainy day!

I actually have been eating this soup mainly in the morning with my eggs and bacon. It has been a delicious & effortless way to get my veggies in, that is also super filling! I like to top my soup off with some Whole 30 compliant crumbled bacon. 🙂

Serves 4-6 : Cook time- 30 minutes


  • 2 bunches of asparagus (2 pounds), cut into 2 inch pieces
  • 1/2 head of cauliflower, cored and chopped
  • 1/2 yellow onion, diced
  • 3 cloves of garlic
  • 4 tablespoons of ghee
  • 4 cups of chicken stock
  • 1 bay leaf
  • 1 lemon quartered
  • sea salt and black pepper for taste


Grab a large pot and set to medium-high heat. Melt the ghee and add the onions, cooking them for about 5 minutes, or until translucent. Add the garlic and cook for about 30 seconds. Next, add the chopped asparagus, hefty pinch of sea salt, and black pepper. Allow this to cook for about 5-6 minutes, stirring often.

Then add the chicken stock, cauliflower, and bay leaf to the pot. Following that, add more sea salt and black pepper for taste. Cover the pot and simmer for 20-25 minutes, until the vegetables are tender.

** If you are topping it with bacon, heat a large skillet on medium heat and take out 3-4 Whole 30 compliant bacon. I use the Pederson’s brand that has a “Whole 30 Approved” stamped right on it! I like my bacon more on the crispy side, so the cook time is up to you. When done, set aside and crumble with fingers.**

Once it is done simmering, remove the bay leaf from the pot and pour the soup into an immersion blender or a large food processor. (If you are working with something smaller, it would be best to puree the soup in batches.) Apply any additional sea salt and pepper that it might need and then top with your Whole 30 approved bacon! YUM!

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