White Asparagus Soup

Nothing, and I mean nothing is more satisfying and soothing than a bowl of white asparagus soup. Especially when they come into season in the springtime.

I have such fond memories of enjoying this amazing soup on my last trip to Germany a couple of years ago. White asparagus has a milder flavor than the green ones.

Here, I make a dairy-free version using coconut milk instead of cream. My Healthy On You® Provence You’ve Been Gone spice blend adds a herby flavor with hints of lavender that makes this soup delightful!


Makes 4 servings

  • ½

    cup onion, diced

  • 1

    tbsp olive oil

  • 2

    lbs white asparagus (peeled and cut into 2-inch pieces, heads reserved)

  • 2

    tsp Healthy On You® Provence You've Been Gone Herbes de Provence seasoning.

  • ½

    cup dry white wine

  • 6

    6 cups vegetable stock

  • 1

    cup coconut milk

  • sea salt and fresh ground pepper to taste

  • additional green or purple asparagus tips and edible flowers for garnish.


  1. In a medium saucepan, sauté the onion in the olive oil until soft and translucent.

  2. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.

  3. Add the 2 tsp Provence You've Been Gone seasoning and stir.

  4. Add the stock and gently boil for about 30 minutes or until the asparagus is very soft.

  5. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender and return the soup to the pan.

  6. Bring the soup to a simmer and add the reserved asparagus heads.

  7. Cook at least 5 minutes or until the asparagus heads are fork-tender

  8. Turn down the heat and add the coconut milk. Do not boil

  9. Add the white wine and stir.

  10. Taste and add salt and freshly ground pepper as needed.

  11. garnish with asparagus heads and edible flowers.


Samantha Binkley