Allergy Free Roasted Asparagus Soup


Today’s recipe for Allergy-Free Roasted Asparagus Soup marks the beginning of a series of recipes I’ll be posting over the next several weeks, to help make it easier to celebrate an allergy-free Easter and Passover.

Springtime to me means merging the best of my varying culinary background. With a mother of Roman Catholic and Protestant decent and a Jewish father, I grew up celebrating both Christian and Jewish holidays. To complicate matters further, my father is half Ashkenazi (Jews of Central, Northwestern and/or Eastern European descent) and half Sephardic (Jews of Spanish and Portuguese descent). This hybridized childhood strongly influences my cooking today. You will find that the following series of recipes are suitable for either Easter or Passover dinner. Plus, they take advantage of seasonal farm-fresh ingredients to guarantee a healthy, wholesome allergy-free spin on your favorite old-fashioned standards.


Serves 8

Asparagus, one of springs first vegetables, is delicate, tender and relatively inexpensive when purchased in season. This lovely “creamy” soup makes a memorable start to your Easter or Passover meal. It’s dairy-free, Kosher, and gluten-free.

  • 3 lbs. asparagus, bottoms trimmed and cut into 1-inch pieces
  • 4 cloves garlic
  • 2 large shallots (use both halves), cut into 8 pieces
  • 4 Tablespoons olive oil, divided
  • 8 cups chicken broth
  • 1/2 teaspoon kosher salt
  • freshly ground pepper
  • 1/4 cup white wine, optional
  • 1/3 cup Dari Free*
  • 3 Tablespoons potato starch
  • 2 Tablespoons chopped fresh tarragon

1. Preheat oven to 500°F.

2. Spread asparagus, garlic and shallots on two foil lined baking trays. Drizzle 2 tablespoons olive oil over each tray. Toss with a spatula to coat asparagus evenly with olive oil.

3. Roast asparagus about 25 minutes, tossing once, until lightly golden, yet still tender. Remove from oven and cool slightly.

4. Set aside 24 pieces of asparagus for garnish. Puree remainder in a food processor, adding 1 cup of the chicken broth. Don’t rush this; mixture should be smooth.

5. Add puree to pot and whisk in 6 more cups of the broth. Add salt, a few turns of freshly ground pepper, and white wine. Bring to a simmer over medium heat and cook 10 minutes.

6. Heat the 1 cup of remaining chicken broth. Whisk in Dari Free till smooth, then whisk in potato starch, making sure there are no lumps. Add to pot and simmer 20 minutes more, over medium-low heat, stirring often.

7. Remove soup from heat. Garnish each bowl with tarragon and a couple pieces of reserved roasted asparagus. Serve hot.

* In place of 1/3 cup Dari Free mixed with 1 cup chicken broth, you may substitute 1 cup of rice milk or coconut milk instead. Just be sure to reduce the total amount of chicken broth for the recipe to 7 cups, instead of 8.

Allergy-Free Roasted Asparagus Soup
© 2011 by Cybele Pascal

This recipe was shared on the SOS Kitchen Challenge (this month’s ingredient was asparagus!) at Diet, Desserts and Dogs and Affairs of Living.

Here are some more Allergy-friendly Easter and Passover recipes and tips you might like:

? Allergy-Free Potato Leek Kugel (by me) at Whole Living Daily

? Sweet Potato Latkes, Gluten-Free at gluten-free girl and the chef

? Easter candy gluten-free and allergen-free at Sure Foods Living

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

18 Responses

  1. Ricki says:

    Cybele, this sounds fantastic! And it looks beautiful, too. I adore asparagus but rarely have it in soup, so this is a must-try. I hope you’ll consider linking up to the SOS Kitchen Challenge this month–the key ingredient is asparagus! 😀

  2. Cybele says:

    Of course I will! Thanks, Ricki!

  3. Angie Halten says:

    I would normally just steam my asparagus to make soup but I like your idea much better of roasting them. I can see that this would give the soup a much nicer flavor. I’m off to put the ingredients on my grocery list!

  4. Cybele says:

    Hi Angie:

    I hope you like it. It gives it greater depth of flavor to roast the veggies, I think. And I’m crazy about roasted asparagus, even just on its own.

    All best,

  5. Krista says:

    Cybele, did you know that Ashkenazi and Sephardic Jews are much more susceptible to lactose intolerance than other genetic groups? The numbers vary, but it’s something like 60-80% more prevalent compared to groups like northern european and british who consume more dairy.

    I wonder if your varied genetic background might be part of the explanation in your family food issues? And isn’t Adam Jewish? Could he be Ashkenazi or Sephardic, which could explain his issues with dairy?

  6. rasmussencarol says:

    Hi Cybele,
    Thank you so much for your cookbooks, we would not have survived without them.

    two unrelated questions:
    how/when do you use CHIA SEED, for cooking?
    how do you use TAFF grain for cooking? any combos of flours go with it?

    Thanks so much for all your recipes,
    we live by them

  7. Stephanie says:

    Dear Cybele,
    This recent recipe looks delicious. I just want 2 send u a genuine “thank you!!!!!!” for making the bakers handbook:)) I have tried many gluten-free recipes since I was diagnosed with Ulcerative Colitis but they all came out tasting either dry or like plain cardboard:/ But OMG!!! I have tried that amazing orange cake and whether I use sugar or switch it out w/ agave, it is sooooo delicious and moist and flavorful! I feel grateful 2 have this book:)) I have also made the cinnamon rolls and plan 2 use the recipe next year 2 make king cake during Mardi Gras time. I’m from Nawlins:) And I also love that old fashioned cake, yumm! I have always been a cake eater but was stuck when I found I was allergic to gluten and dairy. But you doing this has made me such a happy lady. Even my family will eat it w/ me now and in October, for the 1st time in 2 years, I will have a real birthday cake. I can’t say enough. So thank you so much for sharing your amazing baking secrets.

    With love and gratitude,


  8. Cybele says:

    Hi Krista:

    That is interesting! Yes, Adam is jewish (Ashkenazi) and he has both a dairy allergy, and a lactose intolerance. Re: my varied genetic background, I’m sure it has something to do with my family’s food issues. I’m also part Irish, and the Irish seem to have a particularly hard time with gluten/wheat….

    Thanks for the thoughtfulness.

    all best,


  9. Cybele says:

    Hi Carol:

    Thanks for your comment! Now, I hate to admit this, but I don’t use either Chia or Teff! However, I do know chia is used like flax, in baking. I have not experimented with Teff at all, and have no idea. I suppose I should learn more about both of them. In fact, let me know what you find out, if others steer you right.

    kindest regards,

  10. Krista says:

    Cybele, I find the role of genetics in food allergies fascinating. I got many of my allergies from my mom, but my dad is unaffected. My brother married a woman whose genetic background makes her lactose itolerant, so my nephew has allergies and lactose intolerance because of both family lines.

    I didn’t know about the Irish/wheat connection, but historically, it makes sense.

    Well, reading this recipe again, I’m inspired to roast some asparagus for dinner tonight!

    All the best,

  11. Cybele says:

    Dear Stephanie:

    Thank you so much for your lovely feedback! What foods were you taken off of for the ulcerative colitis? I can’t wait to hear how your King Cake turns out! That’s a great idea. Happy to hear you are baking your cake and eating it too.

    all the best,


  12. Suzanne says:

    Thanks for introducing me to the Dari Free product. It looks really good and healthy too. I’m always looking for good dairy alternatives, so I’ll see if I can find it at a local store. Thanks so much!

  13. Cybele says:

    Hi Suzanne:

    I was excited when i found Dari Free, because it’s potato based, and so often people are looking for an alternative to rice milk, or soy milk!

    Hope you like it.

    all best,


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  16. this sounds delicious!!! i just made a cauliflower/broccoli soup with almond milk the other day! i shall have to try this :). i have tons of allergies myself, so seeing you strive to overcome these hurtles is such an inspiration for me. thank you!

  17. Cybele says:

    Dear Junia:

    It’s my pleasure. I too have food allergies, and I consider this a cleaner way of eating for all. Cauliflower/ Broccoli soup sounds yummy. I have a tasty broccoli cheddar soup recipe here: enjoy!

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