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Paleo Asparagus Soup by Thriving On Paleo

Asparagus Soup

Author: Michele Spring
Servings: 4 servings
A creamy but dairy-free soup that's Paleo, Whole30 and can easily be made AIP-compliant.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 tbs Butter (Ghee, or Coconut Oil)
  • 1.5 oz Pancetta (diced (bacon for AIP))
  • 1 Onion (diced)
  • 12 oz Asparagus (cut into small pieces)
  • 2 cups Chicken Stock
  • 1 tsp Fresh Parsley (chopped)
  • 2 tbs Fresh Tarragon (chopped)
  • 1/2 cup Coconut Milk
  • 1 tsp Lemon Zest
  • 1/4 tsp Salt
  • Pepper to taste (omit for AIP)


  • In a large pot, melt the butter, ghee, or oil.
  • Add the onion and pancetta, and cook, stirring occasionally, until the onion is translucent, about 6-8 minutes.
  • Add the asparagus and stir for 1 minute.
  • Add stock and cover. Simmer on low for 10 minutes or until the asparagus is tender.
  • Add the parsley, tarragon, coconut milk, lemon zest, salt and pepper.
  • Using an immersion blender or working in batches and transferring to a blender, puree the soup.
  • Return to the pot and warm thoroughly. Season with more salt and pepper if desired. Serve garnished with tarragon or parsley.


Make AIP-compliant by replacing the pancetta with bacon and omitting the black pepper.
Make vegetarian by omitting the pancetta and using vegetable stock instead. Still yummy!
Course: Soup
Cuisine: American
Keyword: AIP, dinner, Paleo, soup, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !