This creamy asparagus-sausage soup is a warming meal, flavored with thyme and sage. It’s flavorful and hearty, with paleo chicken sausage, Yukon gold potatoes and coconut milk.
Why should you make asparagus soup from scratch? You will…
- Be sure your homemade soup is gluten-free, whereas many canned and packaged soups contain wheat flour as the thickener
- Have fresher asparagus flavors since the soup won’t be subjected to heat during canning or packaging
- Make the soup as thick or thin as you like by adding more potatoes or more coconut milk
- Make the soup vegan with vegetable broth and by substituting beans or vegan sausage for the chicken sausage
Ingredient tips for asparagus-sausage soup
I buy Sabatino’s Paleo basil and black pepper chicken sausage at Costco. It’s pre-cooked, which makes the preparation of this soup very quick. There is no sugar added, a plus at our house.
Costco sells asparagus, too, in a 2-pound pack. That’s enough for two dinners for us, and we’ll roast asparagus for a first meal, then use the leftovers for this soup.
The great thing about that is the soup then gets the caramelized flavor from roasting. Or, as I’ve shown here, fresh asparagus cooks quickly with the other vegetables if you haven’t pre-roasted it.
How do you know how much to remove from each piece of asparagus?
Gently hold the stalk of asparagus in both hands, bending it gently close to the cut end. It should break right where the fibrous part ends, leaving you only the tender, longer part.
What are the health benefits of asparagus?
- WebMD says that asparagus is one of the most nutritionally well-balanced vegetables
- Asparagus is high in folic acid
- It’s a good source of potassium, fiber, thiamin, and vitamins A, B6, a nd C.
- And maybe it’s even an aphrodisiac?
What is good to serve with this creamy asparagus soup?
Can you freeze homemade creamy asparagus soup?
If this were a cream-based soup, which tend to separate when frozen, you would freeze it before adding the cream. I have not frozen this coconut-milk-based soup, as we finish this batch in two meals, so can’t say by personal experience whether it would behave the same way.
Also, asparagus tends to get a little mushy when frozen on its own, so it would be better to incorporate the tips into the soup and not try for the garnish as you would with fresh.
Other soup recipes on A Meal In Mind
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Creamy Asparagus-Sausage Soup - GF and DF
- Soup Pot
- Immersion blender
- Good sharp knives
- 2 tablespoons extra-virgin olive oil divided
- 1 pound Paleo (or Whole 30 compliant) chicken sausage cut into 1/2 inch cubes
- 1 sweet onion peeled and chopped
- 3 cloves garlic peeled and thinly sliced
- 5 ounces small Yukon gold potatoes 2 small to medium, peeled and cut into 1/2-inch cubes
- 1 1/2 pounds asparagus cut into 1/2-inch, pre-roasted or raw
- 4 cups chicken broth or stock
- 1-2 sprigs thyme, sage, and/or rosemary or herbs of choice, chopped
- Salt and pepper to taste
- ¾ cup coconut milk plus several tablespoons of the coconut cream reserved for garnish
- In a large pot, heat 1 tablespoon of the olive oil over medium-high heat; add the sausage and cook, stirring, until golden, about 5 minutes, just to crisp the sausage and render some of its flavor into the oil. Using a slotted spoon, transfer the sausage to a bowl.
- Add the remaining olive oil and the onion to the pot and cook until starting to become golden, about 5 minutes. Then stir in the garlic and cook about 1 minute more.
- Stir in the potatoes and chicken broth and bring to a simmer; season with salt and pepper. Cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the asparagus and the chopped herbs, and cook until tender, about 5 minutes (less if it's been roasted). Remove from the heat.
- Scoop out 1/4 cup asparagus tips and set aside for garnish. Use an immersion blender to puree the soup.
- Whisk in the coconut milk, except for what you’ve reserved for garnish. Taste and season with salt and pepper. Stir in three-fourths of the sausage pieces and allow to warm in the soup for a couple of minutes.
- Ladle the soup into bowls, swirl with a tablespoonful per bowl of coconut milk, sprinkle the remaining sausage and asparagus pieces on top and serve.
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