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Asparagus Soup A creamy and vibrant bowl of asparagus soup, garnished with freshly chopped green onions and a drizzle of olive oil, offering a smooth and rich texture, perfect for a comforting meal.

Asparagus Soup

A fresh, creamy, and herby Asparagus Soup with a tangy splash of lemon, perfect for spring!
5 from 1 vote
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Course: Soup, starter
Cuisine: American, Vegetarian
Keyword: asparagus soup, Creamy Soup, healthy soup, spring soup, vegetarian soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 6
Calories: 98kcal
Cost: $7

Ingredients

  • 1 bunch asparagus fresh asparagus, trimmed and woody ends removed
  • 3 green onions 1 reserved for garnish
  • 1 tablespoon olive oil for sautéing
  • ½ teaspoon salt to taste
  • ½ teaspoon freshly cracked black pepper to taste
  • ½ teaspoon garlic powder for flavor
  • ½ teaspoon onion powder for flavor
  • 3 cups vegetable broth or bouillon-based broth
  • 2 tablespoons lemon juice juice of half a lemon
  • ¼ cup fresh parsley chopped
  • ¼ cup cream cheese for creaminess
  • 1 cup spinach fresh spinach, washed and chopped
  • 1 teaspoon dill dried or fresh
  • ¼ cup Parmesan cheese grated, for topping

Instructions

  • Wash and trim the asparagus, then chop it into bite-sized pieces.
  • Chop the green onions, reserving one for garnish.
  • In a stock pot, toss the asparagus and 2 chopped green onions with olive oil, salt, pepper, garlic powder, and onion powder.
  • Cook the mixture over medium heat for about 8 minutes, until the asparagus turns bright green.
    "Freshly chopped asparagus and green onions, seasoned with garlic and spices, ready to be sautéed together in a pot to create the base of a delicious asparagus soup.
  • Add the vegetable broth and lemon juice to the pot, and bring it to a simmer over medium-low heat.
    "A pot of sautéed asparagus being combined with a rich broth, ready to simmer and infuse all the flavors into a comforting asparagus soup.
  • Mince the parsley, and gather the reserved asparagus and green onion.
  • Remove the pot from heat and let it cool for about 5 minutes.
  • Transfer the cooled soup to a blender, adding cream cheese, spinach, and half of the parsley. Blend until smooth.
    "A blender filled with fresh asparagus, spinach, and other ingredients, blending them together into a smooth soup base, ready to be cooked or served.
  • Return the soup to the pot, and stir in the dill, remaining parsley, reserved green onion, and reserved asparagus.
    "A pot of fresh, vibrant asparagus soup being poured into a bowl, topped with garnishes such as fresh herbs and a touch of cream, ready to be served as a delicious and healthy dish.
  • Taste the soup and adjust seasoning with more salt or pepper if needed. Simmer for another 5 minutes on low heat.
  • Serve hot, topped with freshly grated Parmesan cheese.

Notes

This asparagus soup is a perfect spring dish that combines fresh vegetables and creamy flavors. It’s light yet hearty, with a vibrant green color that adds a refreshing touch to your meal.

Nutrition

Serving: 1cup | Calories: 98kcal (5%) | Carbohydrates: 7g (2%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Monounsaturated Fat: 3g | Cholesterol: 15mg (5%) | Sodium: 768mg (33%) | Potassium: 408mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 35IU (1%) | Vitamin C: 30mg (36%) | Calcium: 4mg | Iron: 7mg (39%)
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