Description
A fresh and vibrant asparagus soup that is smooth, light, and full of spring flavor. Perfect for a simple, nourishing meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 pound asparagus, woody ends trimmed, chopped
- 3 cups vegetable broth
- 1 cup water
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 cup fresh herbs (such as basil, parsley, or tarragon)
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the chopped asparagus, vegetable broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the asparagus is tender.
- Remove from heat and let cool slightly. Transfer to a blender and blend until smooth.
- Add the fresh herbs and lemon juice, then blend again until creamy and well combined.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- For a creamier texture, add a splash of coconut milk or a dollop of yogurt.
- Reserve asparagus tips before cooking to use as a garnish.
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
