This creamy tahini and lemon-asparagus soup is bright and refreshing! The smooth blend of tahini and lemon makes it both tasty and fun, while the asparagus adds a nice crunch.
You know what’s great? It’s perfect for a mix of cozy nights and sunny days. I love sipping it warm or chilled, and it always sparks joy! 🌱
Key Ingredients & Substitutions
Asparagus: Fresh asparagus brings a crisp taste to the soup. If it’s out of season, frozen asparagus is a good alternative, just be sure to thaw it before cooking.
Tahini: Essential for creaminess, tahini adds a nutty flavor. If you don’t have tahini, peanut butter or sunflower seed butter can work, but the taste may vary.
Coconut Milk or Heavy Cream: Either option makes the soup rich and creamy. For a dairy-free option, stick with coconut milk. If you want lower fat, use half-and-half or milk.
Lemon: The zest and juice give a refreshing brightness. If you’re out, lime juice can substitute, but it will change the flavor slightly.
How Do I Achieve the Perfect Creamy Texture?
The key step to achieve that smooth, creamy texture in your soup is blending it properly. Whether you use an immersion blender or a countertop model, make sure to blend until completely smooth.
- Allow the soup to cool slightly if using a regular blender, and blend in batches if necessary—this ensures a safe and even blend.
- After blending, stir in the tahini and coconut milk. This combination enhances creaminess and flavor without needing a heavy cream base.
Creamy Tahini And Lemon-Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces (separate tips from stalks)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup tahini
- 1/2 cup coconut milk or heavy cream
- 1 lemon (zest and juice)
- Salt and black pepper, to taste
For Garnish:
- 1 tsp smoked paprika or chili powder (optional)
- Fresh herbs for garnish (such as chives or parsley)
- Lemon wedges for serving
How Much Time Will You Need?
This creamy soup takes approximately 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and 20 minutes cooking and blending the soup. It’s a quick and healthy meal option!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion. Sauté it for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another 1-2 minutes until you can smell that wonderful garlic aroma!
2. Cook the Asparagus Stalks:
Next, toss in the asparagus stalks (remember to save those tips for later!). Cook them for about 3-4 minutes, stirring occasionally. This will help them soften a bit before adding the broth.
3. Add Broth and Simmer:
Now pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-12 minutes, or until the asparagus stalks are nice and tender.
4. Blend the Soup:
Remove the pot from the heat. Use an immersion blender to blend the soup until it’s super smooth and creamy. If you’re using a regular blender, let the soup cool slightly before carefully blending it in batches.
5. Add the Creaminess:
Stir in the tahini, coconut milk (or heavy cream), lemon zest, and lemon juice. Taste the soup and add salt and black pepper to your liking. This is where all the flavor comes together!
6. Sauté the Asparagus Tips:
In a small pan, add a little olive oil and sauté the reserved asparagus tips until they are just tender and still bright green. This will be a lovely crunchy garnish for your soup.
7. Serve and Garnish:
Now it’s time to serve! Ladle the creamy soup into bowls and garnish each with a swirl of coconut milk or cream, a few sautéed asparagus tips, fresh herbs, and a sprinkle of smoked paprika or chili powder if you like a little kick. Don’t forget to add a lemon wedge on the side for an extra burst of flavor!
8. Enjoy!
Serve warm and enjoy the delicious, refreshing taste of this creamy Tahini and Lemon-Asparagus Soup!
Can I Use Frozen Asparagus for This Soup?
Yes, you can use frozen asparagus! Just ensure it’s thawed before adding it to the pot. Cook it for a slightly shorter time to prevent overcooking, as frozen asparagus can become mushy more quickly than fresh.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup a day ahead. Just reheat gently on the stove, and add a splash of additional coconut milk or cream to restore its creaminess if needed.
What Can I Substitute for Tahini?
If you don’t have tahini on hand, you can substitute it with smooth peanut butter, almond butter, or sunflower seed butter. Just be aware that the flavor may change slightly depending on what you choose.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, stir well and heat over low until warmed through to maintain its creamy texture.
