Description
A creamy and vibrant asparagus soup packed with nutrients, perfect for a light lunch or comforting dinner.
Ingredients
Scale
- 500 grams (1 pound) fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon freshly squeezed lemon juice
- Optional: splash of white wine, heavy cream or coconut milk, herbs like thyme or dill, sautéed asparagus tips, croutons for garnish
Instructions
- Prepare the asparagus by rinsing and trimming the tough ends, then cut into 1-inch pieces.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes.
- Add the chopped asparagus and sauté for 3-4 minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve warm, garnished with olive oil, sautéed asparagus tips, or fresh herbs.
Notes
- For a richer flavor, add a splash of white wine when sautéing.
- For creaminess, stir in heavy cream or coconut milk after blending.
- Experiment with different herbs for added flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: asparagus soup, healthy soup, creamy soup, spring recipes