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asparagus soup in white bowl on brown wood board
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5 from 7 votes

Creamy Asparagus-Sausage Soup - GF and DF

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. It makes a great winter soup!
Course Main dish soup
Cuisine American
Keyword creamy asparagus soup, asparaagus chicken soup, easy soup recipe, coconut milk soup, gluten-free soup, dairy-free soup, asparagus sausage soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Author Beth

Equipment

  • Soup Pot
  • Immersion blender
  • Good sharp knives

Ingredients

  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound Paleo (or Whole 30 compliant) chicken sausage cut into ½ 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 ½-inch cubes
  • 1 ½ pounds asparagus cut into ½-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

Instructions

  • 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 ¼ 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.
    asparagus soup in white bowl on brown wood board
  • 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.

Notes

The Paleo chicken sausage I like from Costco is also Whole 30 compliant. It is sold pre-ccoked. 
This creamy soup was inspired by this one from Garlic and Salt.