You May Also Like

And the winner of Mission Wellness, our search for the next healthy travel innovation, is…

The foolproof breakfast smoothie that Amanda De Cadenet drinks every single day

Everything you need to do to stay healthy, fit, and happy in your 30s

Telling white lies actually changes how your brain works

Yes, you can ditch those crazy hormonal mood swings—here’s how

The 5-minute hack that will calm your mind and gut in any situation

Recipe: Creamy Asparagus Soup from Purely Elizabeth

(Photo: Purely Elizabeth)
(Photo: Purely Spring)


You may already know Purely Elizabeth as the brand that makes crafting wholesome chocolate chip cookies and pancakes (that are vegan, gluten-free, and organic!) super easy. Founder Elizabeth Stein began churning out the healthy mixes in 2009 when, as a holistic nutrition counselor and triathlete, she wanted to ditch the sugar, wheat, and dairy in the baked goods she loved so dearly.

Now a healthy household name, Stein and the Purely Elizabeth team have branched out, with Purely Spring (and Summer, Fall, etc.), a seasonal magazine that shares beautiful, fresh recipes that extend way beyond oatmeal.

Case in point, this super springy asparagus soup, that’s as delicious to look at (I mean, look at that photo!) as it is to eat. And despite the “creamy” designation, it’s 100 percent vegan. Serve it over brown rice, like Stein, and it’s a hearty, healthy meal. —Jamie McKillop

Creamy Asparagus Soup

Yield: Approximately 3 cups
Note: This recipe requires one cup of cooked brown rice.

3 small garlic cloves
2 tbsp olive oil
2 shallots, sliced
1 bunch asparagus
1 ½ cups vegetable broth
2 tbsp dill
2 tbsp fresh parsley
2 tbsp fresh lemon juice
¼ teaspoon salt
Pepper to taste
1 cup cooked brown rice
¼ cup pepitas, toasted
Sliced watermelon radish

Preheat the oven to 450°F. While the oven is heating, combine olive oil with garlic and shallots in a small saute pan and cook over medium high heat. Cook for approximately five minutes, or until shallots become tender and the garlic is fragrant.

Toss asparagus with the remaining olive oil and a dash of salt. Spread evenly onto a parchment lined baking sheet and cook in oven until caramelized and tender, approximately 15-20 minutes.

Combine one cup vegetable broth (saving half of a cup), garlic mixture, cooked asparagus and all remaining ingredients in a high-powered blender or Vitamix on high speed. After about two minutes you should have a thick and creamy soup. Slowly add remaining vegetable broth to achieve desired consistency. You can always add a touch of water if you’re looking for a thinner soup.

Serve over rice and garnish with pepitas, sliced watermelon radish, and a few sprigs of dill.

For more information, visit