This creamy, savory soup is sure to be a fall favorite.
- Add coconut oil to a pot on medium heat and sauté the onions and garlic. Cook for 2-3 minutes.
- Add in the asparagus and mushrooms. Cook for another 2-3 minutes.
- Add in the water or broth and simmer for 15 min until the asparagus is tender.
- Add everything from the pot along with the cilantro to a blender or use an immersion blender in the pot to puree all the ingredients.
- Add salt to taste.
All nutritional data are estimated and based on per serving amounts.
- Calories: 212
- Sugar: 4 g
- Fat: 21 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 1 g