Creamy, Dairy-Free Asparagus Soup

305 faves | 3 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


Julie, go to the top of the page right under the name of the recipe it says: "View full recipe at: Pamela Salzman" Just click on Pamela Salzman.
Pamela Salzman   •  28 Mar   •  Report
How do I get the recipe?
d0bdec8fa221   •  28 Mar   •  Report
Hillary, I've made this about 20 times and it turns out delicious every time. And so easy!
Pamela Salzman   •  28 Mar   •  Report
Pamela, this looks so amazing!
Hillary Mickell   •  28 Mar   •  Report
The oats make this so creamy and silky, you won't believe it! Perfect for Easter.
Pamela Salzman   •  28 Mar   •  Report
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Ingredients for 6 servings

2 Tablespoon unrefined olive oil, unsalted butter or unrefined coconut oil

1 medium onion, diced

4 cloves garlic, roughly chopped

½ cup old fashioned rolled oats (check label for gluten-free)

2 bunches of asparagus, about 2 pounds, woody ends trimmed* and stalks cut into 1-inch pieces

2 cups chicken or vegetable stock, preferably homemade

2 cups water (or asparagus stock – see note at bottom of recipe)

1 large piece of lemon peel, about 2 inches

2 teaspoons sea salt (more if you use unsalted stock)

Freshly ground black pepper to taste

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